Monday, March 28, 2011

Aduki Bean and Yam Hash

Good Afternoon.

Sorry for not keeping up with this as well as I had planned.  I have not been feeling well for the past two months.  Intestinal problems.  You name it, I've probably had it.  The other day I was so swollen that I looked pregnant.  I wish I had taken a picture.  And for those of you who have intestinal issues know how tired it can make you.  Needless to say, I have cancelled my marathon because I am too tired to run.  I still plan on running the 1/2 in Eugene and will run the 1/2 in San Francisco.

But, on a positive note, I have fallen in love with HASH!  I don't know why I haven't discovered hash before now.  It is just the way I like my food-all thrown together, flavors and textures intermingling.  This one is quick and easy and really satisfying.  I love the cumin and oregano together, two flavors I had never thought of putting together.

I hope you all enjoy this as much as I have.

Aduki Bean and Yam Hash

2 Tablespoons Olive oil
1 Medium onion, diced
3 Large cloves garlic, minced (I added this in!)
2 Medium yams, peeled and diced small
2 Teaspoons dried Thyme
1/2 to 1 Teaspoon cumin
2 Cups cooked aduki beans
5 Collard greens, chopped (I used the whole bunch)
Herbamare and black pepper to taste

In a large skillet over medium heat, add olive oil and onions.  Sautee until onions start to soften.

Add yams, cumin, thyme and garlic.  Sautee a few minutes uncovered and then cover and cook for 15-20 minutes, stirring occasionally.

Add aduki beans and collard greens.  Sautee until collards are tender.  Season with Herbamare and pepper.

Eat by itself or put on top of quinoa or brown rice!

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