Miso-Ginger Red Beans with Broccoli

• 1 1/2 tablespoons light olive oil
• 1 large onion, quartered and thinly sliced
• 2 garlic cloves, minced
• 4 cups bite-size broccoli florets
• 2 large tomatoes, diced
• Two 15-to 16-ounce cans small red beans
• 2 teaspoons grated fresh or jarred ginger, or more to taste
• 2 to 3 tablespoons dark miso
• 1 1/2 tablespoons cornstarch
• 2 teaspoons dark sesame oil
• Hot cooked grain (rice, couscous, or quinoa)

1. Heat the oil in a large skillet; saute the onion over medium heat until golden.
2. Add the garlic and broccoli; saute, covered, until the broccoli is bright green, 2 to 3 minutes.
3. Add the tomatoes, beans, and ginger.
4. Simmer over low heat for 10 minutes.
5. In a small bowl, combine the miso, cornstarch, and 1 cup warm water; whisk together until smooth.
6. Add to the skillet along with the sesame oil.
7. Simmer gently until the liquid has thickened.
8. Serve at once over or alongside the hot cooked grain.
9. Not only does Great Grated Veggies with Tahini Dressing (page 175) pair beautifully with this, it allows you to use up the broccoli stems as well.
10. Grated Daikon and Carrot Salad (page 174) is an equally good partner, and simpler than the former to make.
11. I like to add sliced tomatoes or pickled beets to the plate for extra color.
12. Two more colorful salad choices for this meal are Spinach and Red Cabbage Salad with Oranges and Almonds (page 180) or Tri-Color Sweet and Tangy Peppers (page 181).
13. Calories: 300
14. Total Fat: 8.5g
15. Protein: 17g
16. Carbohydrates: 50g
17. Fiber: 14g
18. Sodium: 630mg

light olive oil, onion, garlic, bitesize broccoli, tomatoes, red beans, ginger, miso, cornstarch, dark sesame oil, rice

Taken from www.epicurious.com/recipes/food/views/miso-ginger-red-beans-with-broccoli-390509 (may not work)