Brenda's Maple Ginger Red Beans

1 c. dried small red beans (or same amount of canned small red beans, not kidney beans)
1/2 c. vegetable broth
2 T. maple syrup
2 T. grated fresh ginger
1 T. soy sauce
1/2 t. salt

If using dried beans, soak dried beans in a large bowl of water at room temperature for at least 8 hours (up to 12 hours). Drain and rinse. Put the beans and 3 c. water in a large pot. Cover and bring to a boil over high heat. Reduce the heat to low and simmer until tender, about 1 hour. Drain.

Return the beans to the pot over medium heat. (If using canned beans, drain and rinse beans and place in the pot.) Stir in the broth, maple syrup, ginger, soy sauce, and salt. Bring to a simmer and cook, stirring frequently, for a couple of minutes longer until slightly thickened before serving.

(When adding broth, can also add some diced carrots, onions and celery, about 1/2 c. of each, sauteed until tender in a little olive oil.)

Serves 4-6.

Adapted from The Blue Zones Solution, p. 240.