A rustic Korean porridge to keep you warm all season.
1/3 cup dried red adzuki beans2 small Korean white-fleshed sweet potatoes, cut into 1-inch chunks5 dried jujubes , pit removed and flesh sliced lengthwise into thin strips In a large bowl, cover gangnang beans with at least 2 inches lukewarm water. Stir in about 1 tablespoon salt per quart of water and let soak at least 8 hours at room temperature.
Meanwhile, in a second medium saucepan, cover adzuki beans with at least 2 inches of water. Bring to a boil, then cook for 2 minutes. Drain. Return adzuki beans to the saucepan, cover with at least 2 inches of fresh water, and season with about 1 tablespoon salt per quart of water. Bring to a boil, reduce heat to a gentle simmer, and cook until adzuki beans are just shy of being fully tender, about 30 minutes .
Drain gangnang and adzuki beans and add to squash with sweet potatoes and chestnuts. Cover and cook at a gentle simmer, stirring occasionally and adding water when needed to maintain a moist cooking environment, until beans and potatoes are tender, about 25 minutes.
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