Savory Beans and Millet

Millet is one of several 'super grains' that's packed with vitamins. This hearty dinner is a terrific way to feature millet. Soft cooked vegetables are paired with creamy pinto beans and served over a bed of millet with a hint of ginger.

Entrees

Prep: 30 min
Cook: 45 min
Total: 1 hour 15 min
Serves 4 to 6

Beans (Overnight or 8 Hours Prior)
1 cup dry pinto beans
Sort through dried beans and remove any stones. Put beans in a medium saucepan and cover with water. Let sit for at least six hours or overnight.
When ready to being cooking, drain beans in colander and rinse.
water
1 piece kombu (type of seaweed sold in international section)
Return beans to saucepan and cover with water. Add one piece of kombu and bring to a boil. Reduce heat to a simmer until beans are soft and well cooked, about 30 to 45 minutes.
When beans are done, remove kombu and discard. Drain excess water from beans in a colander or fine mesh strainer.
Fluffy Millet
2 cups water
Bring water to a boil in a medium saucepan over high heat.
1 cup millet
2 teaspoons olive oil
1 teaspoon salt
Add millet, olive oil, and salt to water. Stir quickly to combine. Reduce heat to low and let simmer until millet is soft and fluffy, about 30 minutes.
Vegetables
While beans and millet cook, prepare vegetables.
1 yellow or white onion, finely diced
1 clove garlic, minced
2 tablespoons olive oil
Heat olive oil over medium heat in a Dutch oven or large stockpot. Add onions and garlic and cook until soft, stirring occasionally, about 5 minutes.
4 or 5 carrots, diced
3 or 4 stalks of celery, diced
⅓ cup chicken broth or water
2 teaspoons dark miso
1 teaspoon soy sauce or tamari
Add carrots, celery, broth, miso, and soy sauce. Stir well and and cook over medium heat until vegetables have softened, about 10 minutes.
½ teaspoon fresh ginger juice (optional)
Take a piece of fresh ginger and grate it. Using your hands, squeeze juice from grated ginger. Add juice to pot and stir to combine.
½ teaspoon salt, or to taste
½ teaspoon pepper, or to taste
Add salt and pepper and season to taste.
reserved beans
Add beans, stir, and cook until flavors have combined, about 3 minutes. Remove from heat.
cooked millet
Serve onto of a bed of millet. Leftovers will keep for up to a week in the fridge.