ADZUKIS WITH PASTA AND BROCCOLI

[Guest guest]

ADZUKIS WITH PASTA AND BROCCOLI

 

1/2 pound spiral pasta (rotini or rotelle)

1 1/2 tablespoons canola oil

1 large onion, quartered and thinly sliced

2 cloves garlic, minced

1 medium bunch broccoli, cut into bite-sized pieces

2 large ripe tomatoes, diced

2 to 2 1/2 cups cooked adzuki beans (from about 3/4 cup raw)

1 teaspoon freshly grated ginger

2 to 3 tablespoons dark miso, or to taste

1 1/2 tablespoons cornstarch or arrowroot

1 cup warm water

1 teaspoon dark sesame oil

 

Cook the pasta according to package directions. When al dente, drain

and set aside in a large serving dish. In the meantime, heat the oil

in a large skillet; saute onion over medium heat until golden. Add the

garlic and broccoli; saute, covered, until the broccoli is bright

green, about 2 minutes. Add the tomatoes, adzuki beans and ginger.

Simmer over low heat for 10 minutes. In a small bowl, stir together

the miso, cornstarch or arrowroot and water until smooth. Pour into

the skillet along with the sesame oil. Simmer gently until the liquid

has thickened, about 10 minutes. Add sauce and broccoli mixture to

pasta; toss gently to combine. Serve at once.

Makes 6 servings.