- 1 C uncooked adzuki beans
- 1 Tbl olive oil
- 2 cloves garlic, peeled and crushed
- 6 C kale, roughly chopped
- 2 Tbl water
- 1/4 C tamari
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt and pepper to taste
- Place adzuki beans in a medium saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 30-45 minutes, until tender.
- Heat olive oil in a medium skillet over medium heat, and sauté garlic about 1 minute. Mix in kale and 2 tablespoons of 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.
- Remove and discard any damaged beans or debris.
- Place the dry beans in a strainer. Rinse them off thoroughly in cold water.
- If you want to reduce cooking time by presoaking the beans, place the adzuki beans in a large pot. Cover the beans with enough water, so they will still be covered after they expand.
- Place the pot in the refrigerator.
- Soak the beans at least overnight, if not for 24 hours. Or, you can boil the water immediately for a few minutes and then set the beans aside to soak for 1-3 hours.
- Drain the beans, and refill the pot with clean water. Have 2 inches of water above the top of the beans.
- Boil the water and beans and then lower the heat to a simmer for 45-50 minutes, or until tender.