- 1 cup dried adzuki beans
- 8-12 oz tempeh, cubed
- 1 medium butternut squash
- 1 red pepper
- 3-5 shallots
- 1 small bunch red or rainbow chard, chopped into thin ribbons
Cull through, rinse, then soak adzuki beans in plenty of cold water for 6-8 hours. Drain, then rinse beans well. Cover with 3 cups fresh water, bring to boil, then simmer uncovered for about 1 hour until beans are soft but not mushy. (Never salt beans until after cooking.)
Cut tempeh into small cubes, then saute over medium heat in 2 T olive oil until browned. Transfer to casserole dish. Put 1 T olive oil into pan, return to heat and stir chopped red chard for 1-2 minutes, then add 2 T water, cover and steam over low heat for 2-3 minutes until bright in color but not mushy. Drain off any remaining liquid, then add to tempeh.
Preheat oven to 375F. Slice butternut squash in half lengthwise, scoop out seeds. Cut into one inch wide half rounds, pare off outer rind, then place on roasting pan or baking sheet prepared with 1-2 T olive oil. Remove skins from shallots and cut in half, place on baking sheet. Cut red pepper into 1/2 inch wide slices, place flat side down on baking sheet. Roast for 15-20 minutes, then check shallots and red pepper for doneness and turn squash over. Roast until red pepper and shallots are fragrant and lightly browned, squash is soft to ‘fork test’ but not mushy. Chop roasted squash and red pepper into medium bite sized pieces, add with chopped shallots to adzuki bean and tempeh mixture. Stir all together well.