The greatest baby back ribs can be found here, hickory smoked! We’ve discovered that a charcoal kettle grill performs superior to a gas grill.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
Ingredients
- 1 cup uncooked adzuki beans
- 1 tablespoon olive oil
- 2 cloves garlic, peeled and crushed
- 6 cups roughly chopped kale
- 2 tablespoons water
- ¼ cup tamari
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- salt and pepper to taste
Instructions
- Place adzuki beans in a medium saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer until tender, 30 to 45 minutes.
- Heat olive oil in a medium skillet over medium heat, and sauté garlic for 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 until kale is tender, about 20 minutes. Season with salt and pepper.
Reviews
My family loved this even with my “mistake.” I accidentally bought a baby kale salad mix thinking I was just getting kale. By the time I realized my mistake I was committed. I figured we could fall back on take out chinese if it was inedible. So in it went! kale, spinach, arugula, and all. It was delicious! Next time I will try it with just the kale though
This dish is surprisingly good and I will make it again. I did make two changes because of preference and reviewers comments: I sauteed a small onion prior to adding garlic and I used coconut aminos instead of tamari. I knocked a point off because the directions are unclear/misleading about cooking the beans and incorporating them with the rest of the ingredients. I’m an experienced bean cooker so I know that you don’t just add enough water to cover the beans when cooking. You need a need a good inch or two of water above the beans. They will expand and absorb water as they cook, even after overnight pre-soak (which I did do). That’s why so many reviewers mentioned how dry the dish was. Also, when adding the beans to the kale mixture, do you include the water? That mixture also needs some moisture if it’s to cook for another 20 minutes. I added some of the bean cooking water here, and more during that 20 mins. Probably close to a cup total. The completed dish was still a little dry. It didn’t add any salt or pepper. Even dry, it was very tasty. I just had some leftovers with breakfast.. ha ha. Thanks for the recipe skymonkey!
too salty from the tamari – will use less next time
I’ve changed the recipe for what I had at home, garlic and carrot. And I find it dry and without much taste!!!
This is my favourite food & recipe, 5 stars
Great recipe. Made several times and found that patience is needed cooking the Adzuki beans; always had to add water sometimes more then once.
Except for it being too salty, we liked it very much. The tenderness and sweetness of the adjuki beans paired nicely with the slight bitterness and chewiness of the kale. Next time I will reduce the tamari or use low sodium soy.
Simple to make, yet very good! I served it over wild rice (which was cooked in organic vegetable broth). I am not a huge fan of raw kale, but realize how nutritious it is, so I’m thrilled to find another way to work it into my diet — and actually enjoy it! Even my non-vegetarian boyfriend loved this dish.
Not impressed at all.
Very tasty and easy to make. This would taste good with rice, but tastes great alone. I made the recipe exactly as stated, with the only change being that I added a few extra TBSP of water to the saucepan so I could steam the kale longer. Great recipe!
I used raw coconut aminos in place of the tamari sauce, so it wasn’t very salty at all. I also added mushrooms and some turmeric for added flavor. I did presoak the adzuki beans so they cooked up quickly. Overall this is pretty good. Thank you!
While preparing this recipe I discovered I didn’t have any kale; used spinach instead. Didn’t have tamari sauce either, but used soy sauce mixed with a little honey instead. Dish is still very tasty. Made some corn bread/flaxseed muffins to go with this dish. Mmmmm!! Still licking my fingers! Thanks Skymonkey for this recipe. I’m keeping this as one of my favorites!
This was a great, healthy lunch. I sautéed some onions and garlic in the pan before adding the beans and used vegetable broth instead of water. Very flavorful!
My first attempt at Adzuki beans,and gosh they were so good. Followed the recipe, except sauted some onion with the garlic and added some red pepper flakes just before adding the kale.
I just tried this recipe and it was so very delicious! I added twice the amount of garlic and 1/2 the amount of Braggs Liquid Amino instead of “tamari”, and some ginger. The beans also had to be cooked a little longer than suggested. Overall, it’s an excellent recipe for a simple nutritious side dish! I am looking forward to making it again next weekend. Thanks!
This is excellent. I didn’t have tamari so I used soy sauce like others suggested. I also sauteed onions instead of garlic. Ate with white rice. So good and super duper healthy.
Taste good BUT TOO SALTY ! I used organic Tamarin and followed instructions to a tea. Less Tamarin next time. I wasted my beans and kale on this recipe.
Fab recipe; cheap, tasty, nutritious and flexible- I substituted Kale for Spring Greens and crumbled feta through the dish rather than use tamari. Really great & easy way to transform veg into a main meal. Def agree with other comments about soaking the beans first and will try rinsing the water also next time. Thank you!!!
LOVE this healthy dish! So delicious…we’ve made a batch 2 times in the last 5 days! 🙂 This would be excellent served with Quinoa!! We had a simple meal this time, just served it with fresh brussel sprouts! My only variations: 1 1/2 cups Adzuki Beans (Instead of just 1) 3 cloves of garlic (Instead of 2) 1/4 c Bragg’s Liquid Aminos (Instead of Tamari/Soy Sauce) (Did NOT use any salt, cumin or coriander.)
I made this recipe a lot last summer with Swiss Chard we had from the garden. Very tasty, healthy and easy to make.
THis is a great recipe! I didn’t realize I ran out of tamari, so I used Bragg’s Amino Acids, and it was very good!!