1 lb. Adzuki beans
2 (20 oz.) cans stewed tomatoes
1 lg. onion, coarsely chopped
1/2 tsp. oregano
1/2 tsp. garlic salt
Salt & pepper to taste
1 coarsely chopped zucchini
2 c. shredded Cheddar
Brown rice, cooked according to directions

Cook Adzuki beans in 6 cups water until slightly tender (about 45 minutes). Add tomatoes, onion and spices. Continue to simmer until beans are tender but faintly crunchy, about 30 minutes more. Add zucchini and simmer 10 minutes longer. Serve over brown rice and top generously with grated Cheddar. Delicious served with a fresh green vegetable like green beans or broccoli and a garden salad.