Savory Beans and Millet

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.
  • Prep: 30 min
  • Cook: 45 min
  • Total: 1 hour 15 min
  • Serves 4 to 6
Savory Beans and Millet
  • 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.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/savory-beans-and-millet/).
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