1 tbsp. sesame oil
1/4 lb. onion, diced (about 1/2 an onion)
3 stalks celery, diced
2 cloves garlic, minced
1 tbsp. minced fresh ginger
1/2 red bell pepper, diced
3 Cups stemmed, chopped kale
2 2/3 cups cooked and drained adzuki beans, divided
3 tbsp. tahini
2 tbsp. water, or as needed
1/4 cup or more sesame seeds (optional)
Preheat oven to 375deg and lightly oil a baking sheet.
Heat the oil in a large pan over medium heat and add the onion, celery, garlic, and ginger. Cook, stirring occasionally, until the onions are softened and beginning to brown (about 5 minutes). Stir in the bell pepper and kale and cook, covered, until kale has wilted (another 5 minutes or so). Remove from heat.
Meanwhile, puree 2 cups of the adzuki beans, tahini, and water in a food processor. It doesn’t have to be completely smooth, but make sure the ingredients are well incorporated. Transfer to a large mixing bowl and stir in the veg mixture, and remaining 2/3 cups whole adzuki beans. Sprinkle sesame seeds on a large plate, if using. Using wet hands, scoop out about 1/2-3/4 cup of the mixture and form into a ball. Flatten slightly and press into sesame seeds if using, then transfer to baking sheet. Repeat with remaining mixture. Bake at 375degF for 20 minutes, turning once halfway through, or until a slight crust has formed.
Serve with baked pumpkin slices on top.
