Adzuki Bean & Sweet Potato Hash
Prep Time
20 minutes
Prep Notes
I love this very versatile dish as it can be eaten for breakfast, lunch, or dinner and can also be served over cooked quinoa or brown rice. As long as you have your adzuki beans cooked and a pot of quinoa on the stove you'll be able to whip this recipe up in no time. The key is to dice the yams very small, this way they cook quickly without burning.
Cooking Time
35 minutes
Yields
4-6 servings
Ingredients
2 tablespoons extra virgin olive oil
1 medium onion, diced
2 medium sweet potatoes, peeled and diced small
2 teaspoons dried thyme
1/2 to 1 teaspoon ground cumin
2 cups cooked adzuki beans or 1 can of adzuki beans, drained & rinsed
4 to 5 collard greens, finely chopped
Herbamare and black pepper to taste
Directions
- To finely chop collard greens, first stack the leaves on top of each other. Then tightly roll. Use a sharp knife to thinly slice the collards, then cut those slices crosswise into small pieces.
- Heat a large skillet over medium heat. I use an 11-inch stainless steel skillet.
- Add olive oil, onions and a few dashes of salt. Saute for a few minutes.
- Then add yams, thyme, and cumin. Saute for a few minutes uncovered, then cover your pan and cook for about 15 to 20 minutes, stirring occasionally, until yams are tender. Watch carefully so they don't burn.
- Add adzuki beans and collard greens. Sauté a few minutes more, or until collards are tender.
- Add Herbamare and pepper to taste.
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