- adzuki beans can be cooked in the slow cooker. Probably 6 hours on low in a modern crock pot (more hours on low, or use high on old cooler slow cookers). This would be a great way to start off for tsubuan or other anko/sweet red bean paste recipes. Particularly b/c pressure cooking seems to burst the beans.
- squash can be cooked in the slow cooker. In cubes, with a little bit of water (probably don't need to submerge 'em), cook on low for 2-4 hours in modern slow cooker. Although, I think roasting brings out better flavor from squash.
Soak 1 C adzuki beans in water overnight. Place in slowcooker with just enough water to cover by 3/4 inch. Add a small strip of kombu seaweed.
Cook on low 4 hours.
Open lid, add cubed acorn squash, 2 TB brown sugar, 1 TB soy sauce, 1/8 tea chili pepper. Stir.
Cover with lid and cook on low another 4 hours.
Dish out onto plates with slotted spoon. Drizzle with homemade teriyaki sauce.