Adzuki Bean Stew with Winter Squash and Kale
 
Ingredients
  • 1 cup dried adzuki beans, boiled until tender but not mushy
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 2 cups water
  • 2 cups chicken broth
  • 4 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 1½ teaspoon ground cumin
  • 1 teaspoon dried basil
  • 1 pound cubed winter squash , peeled and cut into ¾-inch dice
  • 1 large bell pepper, diced
  • 1 15-ounce can diced tomatoes
  • 1 teaspoon salt (or to taste)
  • 1 bunch kale (about 12 ounces), removed from stems and sliced
Instructions
  1. Boil the beans until tender (about ½ hour) and then drain
  2. Heat a large cooking pot and add butter then add the onions. Cook until onion is soft and beginning to brown. Add the garlic and cook for another minute.
  3. Add the beans, water, 2 teaspoons paprika, 1 teaspoon oregano, 1 teaspoon cumin, and dried basil to the pot. Bring to a boil and then reduce heat to a simmer, cover and cook until beans are just barely cooked all the way through, 30 minutes to 1 hour. Check pot occasionally and add more water to cover the beans if it seems low.
  4. Add the squash along with the remaining seasonings, peppers, tomatoes, and salt, if using. Add more water if necessary to cover all ingredients. Cover and simmer until beans and squash are tender.
  5. Check the seasoning and add more cumin, oregano, or salt to taste. Add the kale and corn and simmer, covered, until the kale is tender. Stir in the basil and cook for another minute before serving.
Recipe by paleopenguin.com at http://paleopenguin.com/adzuki-bean-stew-winter-squash-kale/