Kale and Adzuki Beans

Kale and Adzuki Beans

44
skymonkey 0

"This delicious, easy to make recipe is great as a side dish, or as a main dish served over short grain brown and wild rice."

Ingredients 1 h 5 m {{adjustedServings}} servings 172 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 890 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

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  1. Place adzuki beans in a medium saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 30 to 45 minutes, until tender.
  2. Heat olive oil in a medium skillet over medium heat, and saute garlic about 1 minute. Mix in kale and 2 tablespoons water. Season with tamari, cumin, and coriander. Thoroughly blend in adzuki beans. Reduce heat to low, cover, and simmer about 20 minutes, until kale is tender. Season with salt and pepper.
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Reviews 44

  1. 52 Ratings

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anzu
1/10/2004

I like this dish very much! It's very tasty! and nutritious, too! One comment for cooking Adzuki —it's taste better if you first heat the adzuki in water till the water boils and immediately drain it, then add fresh water and slowly cook until adzuki is tender.

eriko
1/23/2008

I was super excited to try this recipe. I changed it up a little based on what i like/had on hand. I added ginger along with the garlic and sauted some shiitake mushrooms before i added the kale. in addition to the other flavorings i added a little sesame oil and shichimi togarashi (a japanese red pepper blend). Like anzu, i also rinsed the beans after boiling and added fresh water. I took some leftovers to lunch the next say and just sliced up some tofu and green onions and drizzled a little soy sauce and sesame oil on the tofu. it was delicious!

LAURAMCY
11/13/2005

This makes a delicious and very nutritious meal. I soak my adzuki beans overnight which helps them to soften. Reduced sodium tamari is the way to go if you don't want it to be too salty. Once I had a head of escarole and used that instead of kale. That was good, too!