Ingredients

• 4 tablespoons olive oil
• 1 medium onion, chopped
• 1 tablespoon smoked paprika, sweet
• 1/2 tablespoon curry powder
• 1/2 tablespoon cumin
• 1/2 tablespoon cinnamon
• 2 teaspoons ground coriander
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 tablespoon liquid smoke hickory seasoning
• 1/2 cup dried aduki beans, rinsed
• 1 cup celery, chopped
• 2 cloves garlic, finely chopped
• 2 large (or three medium) sweet potatoes or garnet yams, cut into large pieces
• 1/4 cup maple syrup
• 1/4 cup tamari (or soy sauce or braggs aminos or miso)
• 1 pinch good quality sea salt, to taste if needed
• 1 tablespoon chopped fresh chives, to garnish (or green onion, parsley, cilantro)

Directions

1. 1. In a heavy pot with a lid (I used cast iron), saute the onion with the spices in two tablespoons of olive oil until onion is translucent and coated.
2. Toss in the celery, garlic, liquid smoke and aduki beans. Stir and cook until celery softens.
3. Add 2 c water and bring to rolling boil. Cover, reduce heat and simmer for 25 minutes.
4. Add the yams and an additional 3 c (or to cover) water. Return to boil and replace lid. Cook until all is soft and tender, another 30 minutes or so.
5. Stir in two tablespoons olive oil and the maple syrup and tamari. Taste and adjust seasoning as needed.
6. Sprinkle with fresh chives. Serve hot over quinoa, Bhutanese red rice, brown rice or with crusty toast and vegan butter... I sometimes add a few large handfuls of chopped kale, collards, mustard greens, etc in the last few minutes of cooking for brilliant color and nutrition. Enjoy!