1cupadzuki beans, soaked in fresh water for at least 8 hours, well washed and drained. the amount is for the dry adzuki beans before soaking.
2medium size sweet potatoes or one large one, coarsely chopped
1cupkale, without the main stem (about 4-5 stalks)
1medium onion (about 1 cup), chopped
2-3 sprigs of celery (leaves included), chopped
2tablespoonsolive oil
1teaspoonturmeric powder
¼teaspoonground nutmeg
1teaspoonsalt
½teaspoonblack pepper
6cupswater
½cupparsley, chopped
Instructions:
In a deep pot, over medium heat, heat olive oil. Add chopped onion, chopped celery, turmeric powder, ground nutmeg and black pepper and cook for about 5 minutes, stirring occasionally.
Add the azuki beans to the pot. Make sure you're adding the adzuki beans after they were soaked in water for at least 8 hours, well washed and drained. Add water, bring to a boil and cook for 20 minutes after boiling, over medium-high heat.
Using a knife or your clean hands, remove the central stem from the kale leaves (the central stem has a woody and unpleasant texture). Cut the kale very coarsely, or tear it into large pieces with your hands.
Add the chopped sweet potatoes and the chopped kale to the pot. Bring to a second boil and cook for another 30 minutes. If necessary - add more water to the pot. At the end of cooking, make sure that the beans and sweet potatoes have softened and only then add salt and mix. Turn off the heat and add chopped parsley. Serve hot and enjoy.
Notes:
Note that as with most legumes, the salt is added only after the beans have been cooked and are soft. Adding salt to legumes at the beginning of cooking greatly inhibits their softening.
The beans should be soaked in clean and fresh water for at least 8 hours. It's highly recommended to change the water at least once during that time. After that, rinse them thoroughly and filter.