READY IN ABOUT 1¼ hrs

Kale and Adzuki Beans

Read Reviews (37)

"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." — skymonkey

Directions

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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 50 mins
READY IN 1 hr 5 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 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.

—anzu

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Most Helpful Critical Review

Oct 29, 2003

I had it with wild rice and it was very satisfying.The spices added some nice flavor to the recipe,however, I found it too salty, even though I didn't add additional salt to the recipe. Maybe if the amount of tamari sauce was reduced, it would be better.

—RALPHKAT

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46 Ratings

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Jan 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!

—eriko

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Nov 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!

—LAURAMCY

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Oct 26, 2008

Great potential with a few changes that were mentioned in the reviews. Beans need to soak and less Tamari, or perhaps a low sodium Tamari.

—Katroar

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Jun 13, 2008

Delicious - I had never tried adzuki beans, but now I am hooked on them! I only put in 1/2 the tamari (per other reviewer's suggestions), and it was perfect.

—philosophia

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Jul 04, 2008

Quite tasty and a simple recipe to boot! Do not skimp on the kale, though. I feel like there's a little something missing, but overall good! I like it at room temperature for a nice lunch. Add a little bit of extra garlic, too.

—JSORRELL

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Jan 08, 2008

This is a wonderful combination. I did use 2 TBS of soy sauce instead of the tamari to control the sodium content. It was filling and tasty. I served this with steamed Bamboo Rice and a salad.

—mommajana

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Nutrition

Calories
172 kcal
9%

Carbohydrates
28.7 g
9%

Cholesterol
0 mg
0%

Fat
3 g
5%

Fiber
5.8 g
23%

Protein
10.1 g
20%

Sodium
890 mg
36%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Kale and Adzuki Beans

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 172
Calories from Fat: 27

% Daily Value *
Total Fat 3g 5 %
Saturated Fat 0.4g 2 %
Cholesterol 0mg 0 %
Sodium 890mg 36 %
Potassium 750mg 21 %
Total Carbohydrates 28.7g 9 %
Dietary Fiber 5.8g 23 %
Protein 10.1g 20 %
** Sugars 0.2g
Vitamin A 206 %
Vitamin C 135 %
Calcium 15 %
Iron 34 %
Thiamin 23 %
Niacin 30 %
** Vitamin B6 21 %
Magnesium 26 %
Folate 125 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.