Miso-Ginger Red Beans and Broccoli
Yield: 4 to 6 servings
Ingredients:
- 1 1/2 tablespoons olive oil
- 1 large onion, quartered and thinly sliced
- 3 to 4 cloves garlic, minced
- 4 cups bite-sized broccoli florets
- 2 large ripe tomatoes, diced
- 3 to 3 1/2 cups cooked or two 15- to 16-ounce cans small red beans
- 2 teaspoons grated fresh or jarred ginger, or more, to taste
- 2 to 3 tablespoons miso (any variety, though I prefer mellow white with this), to taste
- 1 1/2 tablespoons arrowroot or cornstarch
- 2 teaspoons dark sesame oil
- 2 scallions, thinly sliced
- Hot cooked grains (quinoa, brown rice, millet, etc.)
Directions:
- 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, arrowroot, and about 3/4 cup warm water; whisk together until smooth. Pour into the skillet along with the sesame oil. Simmer gently until the liquid has thickened, just another minute or so.
- Spread the cooked grain of your choice on a serving platter, then top with the bean and broccoli mixture, allowing a bit of the grain to show around the edges. Sprinkle the scallions over the top and serve at once.
Nutritional Information:
Per Serving (without grains): 231.6 calories; 4.6g fat; 800.3mg sodium; 579.7mg potassium; 36.9g carbs; 12.3g fiber; 1.4g sugar; 9.5g protein