Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Saturday, April 11, 2015

Red Beans over Millet Grits

Some time ago I was given a Bob's Red Mill gift card.  At the time I thought it'd be a good idea to get items that I could store and pull out in an emergency (I live in Tornado Alley, remember, and the threat of severe weather is never far from my mind).  So I ordered boxes of Brown Rice Farina, Millet Grits, Green Pea Flour, White Bean Flour and Black Bean Flour.  In a pinch, I could turn those items into hot cereals or soups on our grill.  The boxes sat in storage against a day we might possibly need them...until I had to pull them out and use them before they went bad.  Hmmm.  What do do with all this stuff?  

Anna loves a good hot cereal with maple syrup and nuts day or night, winter or summer, but Megan and I tend less toward sweet and more toward savory.  I try to stay away from corn as much as possible since it tends to disagree with me.  As much as I love a good polenta or corn grits, it's been years since I've indulged.  I thought maybe I could use millet grits in place of corn grits, or even in place of rice.  So I tried it with a topping of red beans one night for dinner and now I'm hooked.  Millet grits are easy and fast to prepare, delicious, and won't break the bank.  Four bags went fast and now I need to order more!  


Red Beans over Millet Grits is a low-cost, nutritious meal.  We like it so much it's entered our regular rotation, but other toppings would work well too (Cuban Black Beans, Lentils, any number of Indian dishes, etc.).

Millet Grits
1 cup millet grits
3 cups water or vegetable broth
1/4 tsp. salt

Bring the water or vegetable broth to a boil in a medium pot.  Add the millet grits, turn down the heat, and simmer 10 minutes.  Remove the cover and stir until the liquid is mostly gone.  Turn off the heat and let stand a few minutes.  (Use water to turn the grits into a hot cereal or use vegetable broth for a savory meal.)

Red Beans
1 tsp. smoked paprika
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. salt
1/4 tsp. black pepper
2 tbsp. olive oil
1 medium onion, chopped
3 cloves garlic, minced
1- 2 tbsp. adobo sauce
1 cup tomato sauce (or pizza sauce or spaghetti sauce...my favorite is Muir Glen Pizza Sauce)
2 cans of cooked red kidney beans, drained
chopped cilantro and lime wedges to serve, if desired

In a small bowl, combined the smoked paprika through the black pepper.  Set aside.

Heat 2 tbsp. olive oil in a medium saucepan.  Add the onion and cook until just soft.  Add the garlic and cook, stirring, for another minute.  Add the adobo sauce (from a can of chilis in adobo - you can mince a chili and add it too for more heat) and the tomato sauce, stir to combine. Add the drained kidney beans and the reserved spices.  Bring the mixture to a simmer and allow to cook for several minutes.  Taste test, adding more adobo sauce if desired (I ususally use 2 tbsp. adobo sauce).  Turn off the heat and spoon over millet grits.  Serve hot with cilantro and lime wedges on the side.