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.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
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.
Step 2
Add the tomatoes, beans, and ginger. Simmer over low heat for 10 minutes.
Step 3
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.
Menu Suggestions
Step 4
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.
Step 5
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).
nutrition information
Step 6
Calories: 300
Step 7
Total Fat: 8.5g
Step 8
Protein: 17g
Step 9
Carbohydrates: 50g
Step 10
Fiber: 14g
Step 11
Sodium: 630mg
