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.
Preparation Note
You will need pre-cooked adzuki beans for this recipe. Canned beans can be used as well.
Ingredients
2 tablespoons
extra virgin olive oil
1 medium
onions
diced
2 small
yams
peeled and diced
2 teaspoons
dried thyme
½ teaspoons
ground cumin
2 cups
cooked
adzuki beans
rinsed and drained
4
collard greens
finely chopped
¼ teaspoons
Herbamare
freshly ground
black pepper
