Happy Monday! I hope everyone had a great weekend. We had a very productive weekend, which I hope to post about soon!
I saw this recipe on Heather Eats Almond Butter recently, and thought it sounded good, but never had even seen Adzuki Beans! I kinda kept it in the back of my mind, and when I was wandering through Whole Foods last week, I saw some adzuki beans!
They even have their own website! According to www.adzuki.com, adzuki beans originate (most likely) from China, and are a reddish brown small bean, with a ridge along one side. I love all kinds of beans, so I am glad I found them!
One funny thing though – when I read through the recipe, I saw it called for tamari (soy sauce). For some reason, in my head, I translated that to mean TAHINI (sesame seed paste). DOH!! I don’t mind though, this turned out good!
Adzuki Beans with Kale
Adapted from allrecipes.com
Print this recipe!
1 cup uncooked adzuki beans
4 cloves garlic, peeled
1 tbsp salt
1 bunch kale, cut into thin strips, stems removed
1/4 cup tahini (or tamari!)
1/4 cup water
1 tsp chili powder
1 tsp cumin
1/4 tsp allspice
1/4 cup maple syrup
First, soak the beans overnight in water. In the morning, drain the water from the beans, and place in the crockpot. Add water to cover, and the cloves of garlic.
Cook for 8-10 hours. Add in the salt, and stir to combine.
Drain the water, and place the beans back in the crockpot.
Clean and chop the kale, and add to the crockpot.
Mine was fresh from the garden!
Add in the rest of the ingredients.
Cook for an additional 2-4 hours.
The maple syrup was an after thought in this recipe, but I am really glad I added it! It really enhanced all of the flavors in the dish – delicious!