Monday, May 16, 2011

Adzuki Bean and Yam Hash

I was talking easy vegetarian meals with my friend Jo on the way home from quilt guild meeting one night. I told her about my zucchini-eggplant dish, and she shared her yam hash recipe. I finally made it today, and I have to say, it's really good. Pretty basic:

Chop up a medium onion, saute in hot oil. My onion was big, so I only used half. I should have used the whole thing. Add thyme and cumin.

Chop two yams, in relatively equal-size pieces. Add to the onions.

Stir a bit, then cover and let the yams cook until tender.

Meanwhile, chop up about four or five stalks of kale...

When the yams are cooked to your satisfaction, add the beans. I didn't have adzuki beans (and don't know that I've ever had them at home) so I used black beans...

Then the kale.

The kale will wilt after a few stirs, and when it's all wilted enough and the beans are hot, add pepper and Herbamare to taste.

Now about this Herbamare.

I had the recipe for a week or more and didn't make it because I didn't have Herbamare. (I don't get out much, remember?) We finally made a trip to the co-op and found it.

It was like $6. Eric was tempted to make a smaller quantity of it, but looking at the list of ingredients, there were enough unusual ingredients that the co-op didn't carry, so we just bought the mix.

Ingredients: Sea Salt, organic celery leaves, organic leek, organic cress (water and garden), organic onion, organic chive, organic parsley, organic lovage, organic garlic, organic basil, organic marjoram, organic rosemary, organic thyme, Kelp (with trace iodine)

Anyway...serve it over quinoa or rice (or the grain of your choice), and you're done. And I've got at least two more days of leftovers I can eat for lunch.

I really like it -- it's filling and healthy and tastes great. I don't really have an opinion on the Herbamare yet. I think I'm going to add it to some popcorn soon to give it the real taste test.

Thanks so much, Jo!

Here is her recipe...

Adzuki Bean & Yam Hash

2 tbsp extra virgin olive oil
1 medium onion, diced
2 medium yams, peeled and diced small
2 tsp dried thyme
1/2 - 1 tsp grd cumin
2 c. cooked adzuki beans
4-5 collard greens, finely chopped
Herbamare and black pepper to taste

Heat olive oil in large skillet over medium heat. Add onions and few dashes of salt. Saute' for a few minutes.

Add yams, thyme, and cumin. Saute' for a few minutes uncovered then cover your pan and cook for about 15-20 min, stirring, occasionally, until yams are tender. Watch carefully so they don't burn. (they will cook quickly if diced into small pieces)

Add adzuki beans and collard greens. Saute' a few minutes more, or until collards are tender. Add Herbamare and pepper to taste.

Serve over brown rice or quinoa.

(I have also used canned black beans if I'm in a hurry, otherwise I cook the dried beans using a pressure cooker which makes it go faster. I also like to put cilantro and avocado on top...really good!)

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