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!