Pasta with Red Beans and Broccoli
A hearty pasta dish featuring broccoli and red beans in a miso-thickened sauce, fusing Italian and Asian flavors into a sturdy, everyday dinner.
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Servings:
Ingredients
- 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 ½ to 2 cups cooked small red or kidney beans or one 15- to 16-ounce can, drained and rinsed
- 1 to 2 teaspoons fresh ginger grated
- 2 to 3 tablespoons miso or to taste; mellow white miso works well
- 1 ½ tablespoons arrowroot or organic cornstarch
- 1 cup warm water
- 1 teaspoon dark sesame oil
- freshly ground pepper and/or dried hot red pepper flakes to taste
Instructions
- Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
- Meanwhile, heat the oil in a large skillet and saute the onion over medium heat until golden.
- Add the garlic and broccoli. Saute, covered, until the broccoli turns bright green, about 2 minutes.
- Add the tomatoes, beans, and ginger. Simmer over low heat for 10 minutes, or until the broccoli is tender-crisp. Don't let it overcook.
- In a small bowl, whisk together the miso, arrowroot or cornstarch, and warm water until smooth. Pour into the skillet along with the sesame oil.
- Simmer gently until the miso mixture has thickened, about 1 to 2 minutes longer.
- Stir in the pasta, season with pepper and/or red pepper flakes to taste, and serve.
Notes
You can use any kind of small red bean here, but adzuki beans are especially good. They're less common canned, but cook faster than most other bean varieties.
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