Easy Homemade Macrobiotic Adzuki Beans & Kabocha Squash Recipe

Easy Homemade Macrobiotic Adzuki Beans & Kabocha Squash Recipe


Easy Homemade Macrobiotic Adzuki Beans & Kabocha Squash Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Macrobiotic Adzuki Beans & Kabocha Squash here.


While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.


Macrobiotic Adzuki Beans & Kabocha Squash is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Macrobiotic Adzuki Beans & Kabocha Squash is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.


To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.



Ingredients of Easy Homemade Macrobiotic Adzuki Beans & Kabocha Squash Recipe


  1. 200 ml Dried adzuki beans
  2. 1 sheet Kombu seaweed (10 x 10 cm)
  3. 300 grams Kabocha squash
  4. 1 tsp Salt
  5. 1000 ml Water



How To Make Easy Homemade Macrobiotic Adzuki Beans & Kabocha Squash Recipe


  1. Cook the adzuki beans a guideline (https://cookpad.com/en/recipes/143587-macrobiotic-adzuki-beans-konbu-seaweed). Since you're adding the kabocha squash later, you don't have to soften completely at this stage.

    https://cookpad.com/us/recipes/143587-macrobiotic-adzuki-beans-konbu-seaweed

  2. While the adzuki is simmering, prepare the kabocha.

  3. Cut the deseeded kabocha into 2 cm wedges. Make 2 cm cubes from the wedges.

  4. Once the adzuki beans have softened up and nearly finished boiling, add the kabocha and simmer until softened. Adjust the flavor with salt.


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