Cold? We Have Adzuki Bean Stew


Holy Minerals, Batman! Adzuki beans are packed with potassium, iron, and B6! And with the addition of kabocha, which has all your vitamin A, E, and C, this is basically like a little super-food stew. This makes a pretty large batch, so that means leftovers galore! You will feel so light and healthy after this warming stew.

Ingredients:

4 tablespoons extra virgin olive oil or canola oil 1 medium onion, diced 1/2 kabocha squash, seeded and cubed (leave the skin on, it is edible and too difficult to remove!) 4 teaspoons dried thyme 1/2 to 1 teaspoon ground cumin 1.5 cups dried adzuki beans 1 bunch collard greens 1.5 cups quinoa

BEANS:

I like to cook beans in my pressure cooker, its so painless and easy! I cook and drain my beans first, so that they are ready to go for the recipe. If you don't have a pressure cooker, you can soak the beans for 6-8 hours and then simmer them in water for about an hour. Alternatively, you can get canned beans and skip all the fuss.

QUINOA:

In a small pot, add quinoa and 2 cups water, bring to a boil, reduce the heat, cover and cook for about 15 minutes or until the water is absorbed.

MASH:

  1. Heat a large skillet med-high heat. Add oil, when the oil is hot, add the onions, thyme, cumin, and a few dashes of salt. Reduce the heat to medium and saute for a few minutes, until the onions start to turn translucent.

  2. Then add kabocha squash. Saute for a few minutes uncovered then cover your pan and cook for about 10 to 15 minutes. Add the collard greens, saute for a few minutes and then cover again. When the collards are tender, add the adzuki beans, salt and pepper to taste.

Recipe adapted from Nourishing Meals

To read more about Jessica Stickler, visit her here.

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