Adzuki Beans with Broccoli and Miso

Preparation

1. Step 1

   Heat the oil in a large skillet, then add the onions and sauté over medium heat, stirring often, until they just begin to turn light brown.

   Step 2

   Add the broccoli florets and just enough water to keep the bottom of the skillet moist. Cover and cook until the broccoli is tender-crisp.

   Step 3

   Add the remaining ingredients, cook over medium-low heat for 10 minutes (don’t boil; this destroys the beneficial enzymes in miso), and serve.

2. adzuki beans

   Step 4

   A favorite in Japan, these small red beans are now common in American natural foods stores. Adzuki (also spelled aduki) beans are considered among the easiest legumes to digest. They cook faster than most beans, and the taste is comparable to red beans, but more delicate.

3. Step 5

   Their Asian origin may inspire cooks to flavor adzuki beans with Asian seasonings such as ginger, tamari, and miso.

4. Step 6

   They also can be mixed with grains in pilafs and cold salads. Substitute adzuki beans for red or pinto beans in Mexican dishes; add them to soups and stews.

5. Menu

   Step 7

   Adzuki Beans with Broccoli and Miso (this page)

   Step 8

   Broiled Japanese Eggplant (page 214)

   Step 9

   Lightly Embellished Brown Rice (page 91)

   Step 10

   Sliced red bell peppers

6. nutrition information

   Step 11

   Calories: 234

   Step 12

   Total Fat: 5g

   Step 13

   Protein: 10g

   Step 14

   Carbohydrate: 36g

   Step 15

   Cholesterol: 0mg

   Step 16

   Sodium: 701mg