Asian red beans and Millet

• 1 cup adzuki beans
• 1 cup millet
• 2 tablespoons shredded ginger
• 1 teaspoon Chinese five spice
• 2 tablespoons chickpea miso
• 1 tablespoon ume plum vinegar or brown rice vinegar

Soak adzuki beans overnight. The next day change the water and cook adzuki beans until soft, about 30 minutes. Place 1 cup of millet in a pot with 1 ½ cups of water, bring to a boil, reduce heat, and cook until all the water is absorbed. When beans are cooked strain out water reserving about a ½ cup of water with beans. Add fresh ginger, Chinese five spice, miso, and vinegar. Combine with millet and serve on a romaine leaf or a collard leaf.