Due to the toxin found in Aduki beans, you'll need to soak them in cold water overnight and change the water with fresh before cooking them up. Feel free to use tinned beans instead.
Add all the ingredients except the sprouts and greens to the slow cooker and let cook for 4-6 hours on high or 8-10 hours on low.
30-40 minutes before you're ready to eat, add the sprouts and kale (if you're using spinach, add that in the last 5 minutes as it only needs to wilt) and season well with the black pepper before serving.
Nutrition Facts
Slow Cooker Aduki Bean Stew
Amount Per Serving
Calories 195
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 40mg2%
Potassium 862mg25%
Carbohydrates 38g13%
Fiber 7g29%
Sugar 2g2%
Protein 10g20%
Vitamin A 5675IU114%
Vitamin C 51.2mg62%
Calcium 98mg10%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.