Sweet Potato and Adzuki Bean Stew

Adzuki beans have a nutty, slightly sweet flavor that makes them an interesting addition to many kinds of dishes.  You may know them best in their sweetened paste form, where they are used to fill sweet breads and buns for dessert on many a Chinese restaurant buffet, but I like cooking up a big pot in the pressure cooker on weekends and tossing them in various dishes throughout the week.

Sweet Potato and Adzuki Bean Stew

Serves 4

2 teaspoons olive oil
2 cups (or 1 14.5-oz can) cooked adzuki beans in their liquid
1 large sweet potato, peeled and diced
1 small yellow onion, chopped
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon fresh grated ginger
1 garlic clove, minced
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
2 cups loosely packed collard greens, washed and chopped
1 tablespoon lemon juice
Salt to taste
Handful fresh cilantro, chopped
Cooked rice for serving

Heat the oil in a deep skillet or Dutch oven over medium heat.  When it shimmers, add the onion, mustard seeds, cumin seeds, ginger, and garlic.  Cook, stirring frequently, until the onion is soft.  Add the sweet potato, paprika, cayenne, and salt to taste; cover and cook, stirring occasionally, until sweet potato begins to soften, about 8 minutes.  Stir in the greens and lemon juice, replace lid, and cook until greens begin to wilt, about 5 minutes.  Stir in the adzuki beans and cilantro, taste and adjust seasoning, and heat through.  Serve over rice with rice wine vinegar, Sriracha, and/ or Thai peanut sauce (my favorite) on the side.