Pungent miso makes an offbeat flavoring for red beans. For more on miso, see page 21.

　　

Ingredients

6 servings

　　2 tablespoons light olive oil

　　2 large onions, quartered and thinly sliced

　　2 to 3 cups finely chopped broccoli florets

　　4 cups cooked adzuki or small red beans (from about 1 2/3 cups raw), or two 16-ounce cans small red beans, drained and rinsed

　　2 to 3 tablespoons miso dissolved in 1/3 cup warm water

　　Freshly ground pepper to taste

　　

Step 1

Heat the oil in a large skillet, then add the onions and sauté over medium heat, stirring often, until they just begin to turn light brown.

　　

Step 2

Add the broccoli florets and just enough water to keep the bottom of the skillet moist. Cover and cook until the broccoli is tender-crisp.

　　

Step 3

Add the remaining ingredients, cook over medium-low heat for 10 minutes (don’t boil; this destroys the beneficial enzymes in miso), and serve.

　　

adzuki beans

Step 4

A favorite in Japan, these small red beans are now common in American natural foods stores. Adzuki (also spelled aduki) beans are considered among the easiest legumes to digest. They cook faster than most beans, and the taste is comparable to red beans, but more delicate.

　　

Step 5

Their Asian origin may inspire cooks to flavor adzuki beans with Asian seasonings such as ginger, tamari, and miso.

　　

Step 6

They also can be mixed with grains in pilafs and cold salads. Substitute adzuki beans for red or pinto beans in Mexican dishes; add them to soups and stews.

　　

Menu

Step 7

Adzuki Beans with Broccoli and Miso (this page)

　　

Step 8

Broiled Japanese Eggplant (page 214)

　　

Step 9

Lightly Embellished Brown Rice (page 91)

　　

Step 10

Sliced red bell peppers

　　

nutrition information

Step 11

Calories: 234

　　

Step 12

Total Fat: 5g

　　

Step 13

Protein: 10g

　　

Step 14

Carbohydrate: 36g

　　

Step 15

Cholesterol: 0mg

　　

Step 16

Sodium: 701mg

　　The Vegetarian 5-Ingredient Gourmet