These green and bean bowls are incredibly satisfying. Serve them on their own, as a side to any grilled protein, with a fried egg or over rice or quinoa.
- 1 x 400 g tin of adzuki beans, rinsed (you could substitute with black beans, or white beans)
- 1 tablespoon of neutral tasting oil
- 1 clove of garlic, thinly sliced
- 1 knob of ginger, size of a wine cork, peeled and grated
- 4 shallots stems, ends discarded, sliced thinly
- 8 stems of broccolini, roughly chopped (stems sliced thinly, tops roughly chopped)
- 2 tablespoons of white/shiro miso paste
- 2 tablespoons of water or sake
- 1 large handful of baby spinach leaves
- Optional: sunflower or sesame seeds to sprinkle over the top
- In a heavy bottom casserole dish sauté the garlic, ginger and the white and firm pale green parts of the shallots over a medium heat until the scallions soften- take care not to scorch the garlic.
- Add the thinly sliced broccolini stems (reserving the tips) and sauté for two minutes over a medium heat, until they have softened.
- In a small bowl combine the miso, water or sake and stir to combine. Taste it. Depending on how salty your miso is, adjust the sauce. If you only have brown miso it much saltier and more pungent than white miso. You may want to temper the saltiness of the miso with a little sugar.
- Add the beans and the miso sauce to the vegetables. Stir to combine and coat the beans.
- Turn up the heat and add the green florets of the broccolini and the spinach. Stir until the spinach has wilted, the greens softened and beans are warmed through. Be careful not to scorch the beans on the bottom of the pot. If it looks a little dry, add a splash more water.
- Top with some sunflower or sesame seeds, or some tofu, chicken, egg or fish.
Recipe by Tori Haschka.