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