Slow Cooked Five Spice Beans And Squash Recipe

Ingredients

1 cup adzuki beans, dry

1 medium yellow onion, chopped

1/2-1 teaspoon salt-free five-spice powder

2 medium acorn squash

1 tablespoon nutritional yeast

Preparation

Place the beans, onion, five-spice powder and 2 cups of water in a slow cooker, and cook on low for 6 hours.

During the last 2 hours of cooking, preheat oven to 350 degrees. Pierce the acorn squash and bake whole for 45 minutes to 1 hour, until soft. Let cool, cut each squash in half, and remove and discard the seeds. Scoop out the squash and puree in a blender or food processor with the nutritional yeast.

When the beans are completely cooked, serve in bowls topped with a dollop of pureed squash.