Pinto and Green Bean Fry with Millet

In my opinion, millet is an under-appreciated grain. Lately, I have been guilty of neglecting this nutty-tasting grain that resembles couscous but is packed with more nutrients and flavor. Here it comes together in a simple and zesty Mexican-style stir-fry that is well-balanced with the addition of pinto beans, crunchy green beans and sweet corn.

You may also consider using quinoa in place of the millet though I found the texture of the cooked millet worked quite well in this dish. The spicing and technique could be used for any combination of vegetables and grains that one fancies to serve as a substantial side.

Pinto and Green Bean Fry with Millet

Recipe by Lisa Turner Cuisine: Mexican Published on May 30, 2014 Simple, zesty and hearty chili-seasoned pinto bean, green bean, corn and millet stir-fry Print this recipe Ingredients: 1/3 cup dried pinto beans (1 cup cooked) 1/3 cup millet 2 tablespoons olive oil 3 to 4 green onions, trimmed and thinly sliced 1 clove garlic, minced or crushed 2 jalapeños, seeded and finely chopped 1 cup green beans, trimmed and cut into 1-inch pieces 1 cup corn, fresh or frozen 1 teaspoon chili powder 1/2 teaspoon chipotle powder 1/2 teaspoon ground cumin 1 teaspoon dried oregano 1 large tomato, finely chopped 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Rinse the pinto beans and soak in enough water to cover for 8 hours or overnight. At the same time, rinse the millet and soak in 2/3 cup of water. Drain the pinto beans and rinse. Transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to low, cover, and simmer until the beans are tender — about 1 hour. Drain and set aside. Meanwhile, bring the millet to a boil, reduce heat to low, cover, and simmer until the water is absorbed — about 15 minutes. Let sit for 5 minutes and then fluff with a fork. Set aside. Heat the oil in a large skillet over medium heat. When hot, add the green onions, garlic and jalapeños, and stir for a minute. Add the green beans and stir for 4 minutes until they begin to soften. Add the corn, stir for another few minutes, then add the spices and stir to coat the vegetables. Now add the tomatoes to the pan and simmer for a few minutes until the tomato is softened. Stir in the pinto beans and millet and cook for another few minutes until the tomatoes are thickened and everything is heated throughout. Stir often. Season with salt and pepper and serve hot or warm. Makes 4 to 5 servings

More millet recipes you may enjoy:
Northeast African Millet Patties
Spicy Curried Millet and Vegetable Soup
Indian-Style Millet

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