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Reviewed: Jul. 4, 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.

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Reviewer:

JSORRELL


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Reviewed: 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.

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Reviewer:

philosophia

	Cooking Level: Intermediate
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Reviewed: May 26, 2008

This was delicious. I didn't have adzuki beans so substituted kidney beans and it was great. Will definitely make again. Thanks Skymonkey!

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Reviewer:

Monkeygal

	Cooking Level: Intermediate Living In: Ashburn, Virginia, USA
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Reviewed: 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!

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Reviewer:

eriko

	Cooking Level: Intermediate Living In: Atlanta, Georgia, USA
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Reviewed: Jan. 8, 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.

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Reviewer:

mommajana

	Cooking Level: Expert
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Reviewed: Jul. 21, 2006

For this recipe, I used less soy sauce as others noted it was salty. The recipe is a good blend of healthy veggies/beans with spices.

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Reviewer:

vegchic

	Cooking Level: Expert Home Town: Foxboro, Massachusetts, USA
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Reviewed: 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!

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Reviewer:

LAURAMCY


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Reviewed: 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.

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Reviewer:

anzu


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Reviewed: Dec. 5, 2003

This is a good recipe, but my adzuki beans weren't soft enough after the cooking time that was specified. I just added rice in at the end and cooked it in with the rest, came out nice.

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Reviewer:

JENNIFER313


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Reviewed: 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.

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8 users found this review helpful

Reviewer:

RALPHKAT


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