Place aduki bean in large bowl and cover with water by 4 inches. The beans will swell overnight so use plenty of water. When it is time to make the stew, drain the beans and place in a medium saucepan. Cover with water and bring to a simmer over medium high heat. Let simmer for 40 minutes.
Meanwhile pour 1 cup boiling water into a heat proof container and add the dried porcini mushrooms. Stir to submerge the mushrooms and set aside for 30 minutes. Drain the mushrooms and strain the water through a coffee filter. Set mushrooms and mushroom water aside.
In a large soup pot or Dutch oven heat oil and add tomato paste. Sauté tomato paste 1 minute then add onion, celery, and carrot. Cook 3 minutes then add garlic and cook 1 more minute. Add oyster, wild and porcini mushrooms. Cook until liquid releases about 5 minutes.
Add frozen butternut squash cubes, vegetable stock, mushroom water, lentils and beans. Simmer for 20 minutes then check beans for doneness.
When stew is ready remove form heat and season with soy, lemon juice, salt and pepper. Just before serving stir in chopped parsley.
One Last Thing
This is one of my new favorite beans. They are also referred to as azuki or aduki beans.