Name: Miso-Ginger Red Beans with Quinoa and Broccoli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 1/2 tablespoons olive oil; 1 large onion (quartered and thinly sliced); 3 to 4 cloves garlic (minced); 4 cups broccoli florets (bite-sized); 2 large ripe tomatoes (diced); 3 to 3 1/2 cups cooked small red beans (or two 15- to 16-ounce cans, drained and rinsed); 2 teaspoons grated fresh or jarred ginger (or more, to taste); 2 to 3 tablespoons miso (any variety, mellow white preferred, 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.)

Red beans, broccoli, and tomatoes are enveloped in a gingery miso sauce in this unusual but genuinely delicious dish. It's not common to give a bean dish an Asian spin, but the balance of colors, textures, and flavors here works surprisingly well together. Quinoa makes a perfect bed of grain for this dish, though feel free to serve it over rice or millet, or on its own in shallow bowls.

What makes this dish stand out is the miso-ginger sauce that ties everything together - it's savory, a little sweet, and brightened with fresh ginger in a way that turns humble red beans and broccoli into something a bit more special. It comes together in about 30 minutes, making it an easy weeknight dinner that still feels a little different from the usual routine.

Miso-ginger red beans with quinoa and broccoli in a bowl

Photos by Hannah Kaminsky.

Key Ingredients & Substitutions

Small red beans - canned beans keep this quick, though cooked dried beans work just as well if you have some on hand. Kidney beans are a good substitute.
Miso - mellow white miso keeps the sauce gentle, but any variety works if that's what's in your fridge; just start with less if using a stronger, darker miso.
Fresh ginger - freshly grated ginger gives the brightest flavor, though jarred ginger paste works in a pinch if you're short on time.
Broccoli - cut into bite-sized florets so it cooks through quickly and evenly alongside the onion and garlic.
Arrowroot or cornstarch - either works to thicken the miso sauce into a glossy coating rather than a thin liquid.

Helpful Tips

Cover the skillet while the broccoli cooks with the onion and garlic - this helps it turn bright green and tender-crisp in just a couple of minutes.
Whisk the miso, arrowroot, and warm water together in a separate bowl before adding it to the skillet, so the sauce comes together smoothly without any lumps.
Simmer the sauce just until it thickens, about a minute after adding it - cooking miso too long or at too high heat can dull its flavor.
Spread the cooked grain out on the platter before topping it with the bean mixture, leaving a bit of the grain visible around the edges for a nicer presentation.

Variations

Swap in brown rice or millet for the quinoa if you'd like, or serve the bean and broccoli mixture on its own in shallow bowls for a lighter, lower-carb meal. A drizzle of extra sesame oil or a sprinkle of sesame seeds over the top adds a nice finishing touch. For more heat, add a small pinch of red pepper flakes along with the ginger.

Serving Ideas

This dish is a satisfying main on its own, but it also pairs nicely with a simple cucumber salad on the side to balance out the richness of the miso sauce. It's a great addition to your rotation of vegan dinner recipes when you want something a little different from the usual grain bowl.

Storing & Freezing

Leftovers keep well in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop or in the microwave. The bean and broccoli mixture freezes reasonably well on its own for up to 2 months, though it's best to cook the grain fresh each time you serve it.

Close-up of miso-ginger red beans with quinoa and broccoli

Recipe

Miso-Ginger Red Beans with Quinoa and Broccoli

4.70 from 10 votes

Red beans, broccoli, and tomatoes in a gingery miso sauce, served over quinoa or your favorite grain.

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: 4 to 6

Ingredients

1 ½ tablespoons olive oil
1 large onion quartered and thinly sliced
3 to 4 cloves garlic minced
4 cups broccoli florets bite-sized
2 large ripe tomatoes diced
3 to 3 ½ cups cooked small red beans or two 15- to 16-ounce cans, drained and rinsed
2 teaspoons grated fresh or jarred ginger or more, to taste
2 to 3 tablespoons miso any variety, mellow white preferred, 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.

Instructions

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.

Nutrition (Estimate per Serving)

Calories: 232kcalCarbohydrates: 37gProtein: 9.5gFat: 4.6gSodium: 800mgPotassium: 580mgFiber: 12.3gSugar: 1.4g

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Frequently Asked Questions

Can I use a different type of miso?

Yes - any variety of miso works here, though the flavor and saltiness will vary. Mellow white miso gives the gentlest result, while darker varieties like red or brown miso bring a stronger, more savory flavor, so start with a smaller amount and add more to taste.

Can I make this dish without cornstarch or arrowroot?

Yes - the sauce will simply be a bit thinner and more like a broth rather than a glossy coating. It will still taste good; the arrowroot or cornstarch is really just there for texture, not flavor. If you'd like to thicken it another way, a small spoonful of tahini whisked in at the end also works and adds a bit of extra richness.