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Adzuki Bean & Yam Hash

Posted Jan 09 2010 9:54pm 1 Comment

Alright, an elimination diet breakfast recipe seems to be in order. We've been enjoying this (Phase 1) recipe all week. If you are not following the Elimination Diet then try replacing the adzuki beans with black beans. I bet it would also be tasty with the addition of a few pinches of chipotle chili powder. I just don't think it gets any better than yams, beans, and collard greens! What a nutritious way to start your day!

Tom couldn't get enough of this recipe and kept going back for more each time I made it. In fact, I keep finding his empty bowls in the office! We have been serving this over cooked quinoa with sliced avocado on top. I bet it would also be great wrapped in Napa cabbage leaves as a "burrito."

Adzuki Bean & Yam Hash

As long as you have your adzuki beans cooked and a pot of quinoa on the stove you'll be able to whip this recipe up in no time. The key is to dice the yams very small, this way they cook quickly without burning.

2 tablespoons extra virgin olive oil
1 medium onion, diced
2 medium yams, peeled and diced small
2 teaspoons dried thyme
1/2 to 1 teaspoon ground cumin
2 cups cooked adzuki beans
4 to 5 collard greens, finely chopped*
Herbamare and black pepper to taste

Heat a large skillet over medium heat. I use an 11-inch stainless steel skillet. Add olive oil, onions and a few dashes of salt. Saute for a few minutes.

Then add yams, thyme, and cumin. Saute for a few minutes uncovered then cover your pan and cook for about 15 to 20 minutes, stirring occasionally, until yams are tender. Watch carefully so they don't burn.

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

*Notes: To finely chop collard greens, first stack the leaves on top of each other. Then tightly roll. Use a sharp knife to thinly slice the collards, then cut those slices crosswise into small pieces.

I will be teaching an Elimination Diet cooking class this coming Monday, January 11th at our local co-op. I think there are still a few spaces left. If you are interested you can call the co-op or view our website for more info. I'll be sharing a bunch of new recipes not featured here. Hope to see some of you there!

More Bean Recipes:

Comments (1)
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Thanks for the recipe!  I made it with canned mixed (EDTA free) beans, and had it for dinner.  I can see how it would've been great with avocado, but unfortunately I don't have any ripe ones. 
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