Pasta with Red Beans and Broccoli
This hearty pasta is a sturdy, everyday kind of dish, with a fusion of Italian and Asian flavors. You can use any kind of small red bean, but adzuki beans are especially good in this. You’re less likely to find them in cans, but they don’t take as long as other bean varieties to cook.
Serves: 4 to 6
- 8 ounces spiral pasta (rotini or rotelle)
- 2 tablespoons extra-virgin olive oil
- 1 large onion, quartered and thinly sliced
- 2 cloves garlic, minced
- 2 good-sized broccoli crowns, cut into bite-sized pieces
- 2 large ripe tomatoes, diced
- 1 1/2 to 2 cups cooked or one 15- to 16-ounce
can (drained and rinsed) small red or kidney beans
- 1 teaspoon freshly grated ginger
- 2 to 3 tablespoons dark miso, or to taste
- 1 1/2 tablespoons cornstarch or arrowroot
- 1 cup warm water
- 1 teaspoon dark sesame oil
Cook the pasta according to package directions. When al dente, drain and set aside in a large serving dish.
In the meantime, heat the oil in a large skillet; sautÃˆ the onion over medium heat until golden. Add the garlic and broccoli; saute, covered, until the broccoli is bright green, about 2 minutes. Add the tomatoes, small red beans and ginger. Simmer over low heat for 10 minutes.
In a small bowl, stir together the miso, cornstarch or arrowroot and water until smooth. Pour into the skillet along with the sesame oil. Simmer gently until the liquid has thickened, about 10 minutes. Add sauce and broccoli mixture to pasta; toss gently to combine. Serve at once.
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