First and foremost, be aware that if you want to cook Millet, Pitimi or Petit Mil, you cannot be starving or think that you will eat in 15 – 20 minutes. I can assure you it will not happen. But if you are patient, and can wait, you will have a healthy tasty dish.
Don’t forget to read my article about the Health Benefits of Millet or Pearl Millet, which translate in Creole, Pitimi and French, Petit Mil? Just a reminder this grain has so many special benefits that it is important to include it in your diet and of course after you have read the great information provided and research it a little bit more.
Petit Mil with Red Kidney Beans can be cooked the same way as Rice with Red Kidney Beans. Both dishes can be cooked with similar spices as well. The only difference is timing. One main ingredient will affect cooking if you choose to make this dish. While you may opt to use canned beans because it will save on time, I would advise against it. Cooking with dried beans is the best and an healthier option. If you choose to use dried kidney beans add an additional 1 – 2 hours to cooking time. That will be total of 4 hours to eat this dish.
Loving your stomach has to be priority! Just realized that I forgot one important tip. If you love cooking beans with grains, on Saturdays for example, cook about 1 – 2 bags of dried beans (depending on the size of your family), when cooled, divide into portions and freeze in plastic or glass containers. Whenever you need to cook your grains with beans the time spend to prepare a meal will drastically be less.
Another marvelous way to enjoy grains the healthier way is cooking with fresh herbs. In my opinion fresh herbs add more aroma to grains than dried herbs. I am not saying that you should ignore your dried herbs entirely but use fresh herbs when you can. They are better for you in my opinion.
So again, if you want to make Petit Mil with Red Kidney Beans, please don’t start cooking on an empty stomach. Eat a fruit or something! Cook this wonderful meal and enjoy!
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- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 teaspoon fresh chives chopped
- 1 tablespoon fresh parsley chopped
- ½ onion minced
- 2 – 3 whole cloves
- 1 fresh thyme sprig
- 3 ½ cups water
- 2 cups millet washed
- ¾ cup cooked red kidney beans with 1cup beans broth (warm)
- Salt and pepper to taste
- 1 – 2 tablespoons Tomato paste optional
- Heat oil in a heavy bottom pan. Add garlic, chives, parsley, onion, cloves and thyme and fry for 2 – 3 minutes stirring. Add tomato paste if using before adding water (let tomato paste cook with spices). Add water and bring to boil. In the meantime, rinse millet under cold running water. When water starts to boil, add millet, stir, and season with salt and pepper and let cook over medium heat. When water has almost evaporated, add cooked beans with its broth gently stir and continue to cook. Check seasoning and add additional salt and pepper. When all the water evaporates, lower heat, cover and cook for 45 minutes to one hour, gently stirring millet mixture occasionally. Let millet cook completely before serving. Serve with seafood, poultry or meat of your choice.