2      cups aduki beans
1-2   24-ounce containers of bone broth or chicken stock
1      1-inch piece of kombu

Soak beans for 4-6 hours in water; drain. Place beans in a pot and cover with bone broth or stock, about four inches above beans. Bring to boil; lower heat and simmer for about 50 minutes. Remove from heat when there is still some liquid left in pot. You do not want beans to soak up all the liquid. Strain broth into a bowl; reserve beans.