Aduki Bean and Winter Squash Stew

From Miso Master Recipes
Serves 6

1 1⁄2 cups adzuki beans
2 tablespoons barley, red, or brown rice miso
One 4-inch piece kombu seaweed
1 teaspoon toasted sesame oil
6 cups water
3 cups winter squash, cubed
1-inch piece of fresh ginger, peeled, grated

Soak beans 8 hours or overnight. Discard soaking water and bring beans to a boil with 6 cups water and kombu. Lower heat and cook for about 30 minutes, covered. When beans are almost tender, add winter squash and simmer for 20 minutes or until squash is tender. Using some of the bean liquid, dilute the miso in a small bowl and then add back to pot. Add the sesame oil and ginger and heat for 5 minutes, stirring gently.