Miso Ginger Red Beans With Broccoli Recipes

MISO-GINGER RED BEANS WITH BROCCOLI

Miso-Ginger Red Beans with Broccoli image

It's unusual to give a bean dish an Asian spin, but the balance of colors, textures, and flavors in this dish work very well indeed. Its flavors are modeled on those used with adzuki beans, small red beans used in Japanese cuisine.

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 tablespoons light olive oil
1 large onion, quartered and thinly sliced
2 garlic cloves, minced
4 cups bite-size broccoli florets
2 large tomatoes, diced
Two 15-to 16-ounce cans small red beans
2 teaspoons grated fresh or jarred ginger, or more to taste
2 to 3 tablespoons dark miso
1 1/2 tablespoons cornstarch
2 teaspoons dark sesame oil
Hot cooked grain (rice, couscous, or quinoa)

Steps:

Heat the oil in a large skillet; sauté the onion over medium heat until golden. Add the garlic and broccoli; sauté, covered, until the broccoli is bright green, 2 to 3 minutes.
Add the tomatoes, beans, and ginger. Simmer over low heat for 10 minutes.
In a small bowl, combine the miso, cornstarch, and 1 cup warm water; whisk together until smooth. Add to the skillet along with the sesame oil. Simmer gently until the liquid has thickened. Serve at once over or alongside the hot cooked grain.
Not only does Great Grated Veggies with Tahini Dressing (page 175) pair beautifully with this, it allows you to use up the broccoli stems as well. Grated Daikon and Carrot Salad (page 174) is an equally good partner, and simpler than the former to make. I like to add sliced tomatoes or pickled beets to the plate for extra color.
Two more colorful salad choices for this meal are Spinach and Red Cabbage Salad with Oranges and Almonds (page 180) or Tri-Color Sweet and Tangy Peppers (page 181).
Calories: 300
Total Fat: 8.5g
Protein: 17g
Carbohydrates: 50g
Fiber: 14g
Sodium: 630mg

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