Adzuki Beans with Broccoli and Miso

• 2 tablespoons light olive oil
• 2 large onions, quartered and thinly sliced
• 2 to 3 cups finely chopped broccoli florets
• 4 cups cooked adzuki or small red beans (from about 1 2/3 cups raw), or two 16-ounce cans small red beans, drained and rinsed
• 2 to 3 tablespoons miso dissolved in 1/3 cup warm water
• Freshly ground pepper to taste

1. Heat the oil in a large skillet, then add the onions and saute over medium heat, stirring often, until they just begin to turn light brown.
2. Add the broccoli florets and just enough water to keep the bottom of the skillet moist.
3. Cover and cook until the broccoli is tender-crisp.
4. Add the remaining ingredients, cook over medium-low heat for 10 minutes (dont boil; this destroys the beneficial enzymes in miso), and serve.
5. A favorite in Japan, these small red beans are now common in American natural foods stores.
6. Adzuki (also spelled aduki) beans are considered among the easiest legumes to digest.
7. They cook faster than most beans, and the taste is comparable to red beans, but more delicate.
8. Their Asian origin may inspire cooks to flavor adzuki beans with Asian seasonings such as ginger, tamari, and miso.
9. They also can be mixed with grains in pilafs and cold salads.
10. Substitute adzuki beans for red or pinto beans in Mexican dishes; add them to soups and stews.
11. Adzuki Beans with Broccoli and Miso (this page)
12. Broiled Japanese Eggplant (page 214)
13. Lightly Embellished Brown Rice (page 91)
14. Sliced red bell peppers
15. Calories: 234
16. Total Fat: 5g
17. Protein: 10g
18. Carbohydrate: 36g
19. Cholesterol: 0mg
20. Sodium: 701mg

light olive oil, onions, broccoli florets, red beans, water, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/adzuki-beans-with-broccoli-and-miso-372810 (may not work)