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.
Slow Cooker Aduki Bean Stew
Amount Per Serving
% Daily Value*
Saturated Fat 0g0%
Vitamin A 5675IU114%
Vitamin C 51.2mg62%
* Percent Daily Values are based on a 2000 calorie diet.