These nutrient packed small reddish beans were first cultivated in East Asia and the Himalayas. They are rich in delicate flavor, and their nutritional properties may contribute to heart health, weight loss, and improved digestion. Try Kale and Adzuki beans for a simple dish bursting with nutrition and flavor, high in protein and fiber yet low in fat.
Kale and Adzuki Beans
1 cup uncooked Adzuki beans
1 tablespoon olive oil
2 cloves garlic, peeled and crushed
6 cups roughly chopped kale
1/4 cup tamari
1 teaspoon ground cumin
1 teaspoon ground coriander
salt and pepper to taste
Step 1. Place Adzuki beans in a medium saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 30-45 minutes, until beans are tender.
Step 2. heat olive oil in a medium skillet over medium heat, and saute garlic about one 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 to taste.