Kabocha Squash + Adzuki Bean Stew

Ingredients

• 1 c. dried adzuki beans (red beans), soaked overnight*
• 1” piece of kombu (dried seaweed)
• 2 Tbs. olive oil
• 4 garlic cloves, minced
• 1 red onion, diced
• 4 celery stalks, diced
• 3 carrots, diced
• 1 tsp. chili powder
• 1 tsp. sea salt
• generous pinch red pepper flakes
• 1 tsp. cumin
• 32 oz. can diced tomatoes
• One-half of a kabocha or butternut squash, diced
• 1 c. mirin (or ½ c rice vinegar and 2 ½ Tbsp honey)
• 1 c. water
• 2 Tbs. white miso
• 3 cups baby kale or chopped kale
• cilantro, for garnish