Red beans, broccoli, and tomatoes are enveloped in a gingery miso sauce. 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. Quinoa makes a perfect bed of grain for this dish, though feel free to serve over rice or millet, or on its own in shallow bowls. Photos by Hannah Kaminsky.
Serves: 4 to 6
- 1 ½ 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 ½ 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 ½ tablespoons arrowroot or cornstarch
- 2 teaspoons dark sesame oil
- 2 scallions, thinly sliced
- Hot cooked grains (quinoa, brown rice, millet, etc.)
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 ¾ 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
- Here are more easy bean main dishes.
- Here are more of VegKitchen's Vegan Dinner Recipes and
more Main Dishes Featuring Grains and/or Beans.
Bernadette Shephard says
This is one of the most tasty and satisfying meals I have eaten in a very long time. For older people a simple but nourishing meal to sustain them is essential and this is most suitable. Thank you.
Nava says
Thank you so much, Bernadette, this is a most gratifying comment and I'm glad you enjoyed this.
Carol Murphy says
Could this be done without the sesame oil and have it taste okay?
Nava says
Carol, sure — if you don't have it on hand, leave it out.
usnea says
is the arrowroot powder totally necessary? I dont have any, and am not a fan of corn anything. I really want to make this tonite 🙂
Nava says
You do need something to thicken the sauce! Try some sort of light flour or even quick-cooking oats instead. Hope you will enjoy this!
Usnea says
This was sooo good. I made it almost completely different but not that far off. I didn't have everything exactly, so I made due with what was in the kitchen. I made all the veggies as directed.... Instead of olive oil I used coconut oil. I didnt have scallions, so I used cashews (that I toasted in toasted sesame seed oil). Also no fresh ginger, so powdered it was. When we tried the veggies without the sauce, they tasted FANTASTIC! I didnt have miso so I just made my own concoction. Thank you so much. next time I get miso & all the other correct ingredients I will share my review too =)
Nava says
Glad you enjoyed your version of this dish, Usnea — that's what these recipes are here for; to provide inspiration so you can make them your own!
grandma says
Arrowroot is not a corn product and is very healthy - more so than flour.
Nava says
True; though organic cornstarch should be OK. I've been using arrowroot for the past few years myself. It's an excellent thickener.