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

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.

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.

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

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