Millet Salad

Millet Salad (4) WM

Millet is a grass, it has a sort-of corn taste.  I found that it required a tad bit more water than stated in the cooking directions, which I account for here.  1 cup dry, raw millet yields about 3 ½ cups cooked millet.

 

Ingredients:

1 cup dry millet

2 1/4 cups water

salt

pepper

olive oil

balsamic vinegar

can black beans, drained and rinsed

avacado

tomato

bell pepper

feta or goat cheese

 

Directions:

1) Boil the water, add a pinch of salt & millet – cover and cook on low for about 20 minutes without opening the lid.

2) When the millet is cooked it will be soft; remove the cooked millet from the stove, leave covered and let stand for about 10 minutes.  After 10 minutes take the lid off and let cool completely.

3) While the millet is cooking, drain/rinse the black beans and chop the avocado, tomato and bell pepper.

4) After the millet has cooled add olive oil & balsamic vinegar – roughly 2 tablespoon of olive oil to 1 tablespoon of balsamic vinegar – add salt & pepper to taste.  Stir to combine.

5) Add the chopped black beans, avocado, tomato, and bell pepper  – stir to combine.  Crumble the feta or goat cheese on top of the mixed salad.

6) Serve chilled.

 

Millet Salad (1) WM

 

millet salad x (3) WM

Slow Cooker BBQ Black Beans

slow cooker BBQ beans (1) WM

BBQ’d black beans sounded kind of weird, but we went with the recipe and they actually turned out really well!  We will make these again!  They were a hit at our BBQ!

slow cooker BBQ beans (4) WM

prep time: 20 minutes

cook time: 2 – 2.5 hours

serves: a lot!  reduce the amount of beans if you want less

Ingredients:

  • 4 – 6 slices of bacon
  • 1 large onion, diced
  • 1 cup ketchup
  • 3 tablespoons packed light brown sugar
  • 1/4 cup molasses
  • 1 1/2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons spicy brown mustard
  • 4 (15-ounce) cans black beans in their liquid
  • 1 teaspoon cayenne pepper
  • salt and pepper to taste

Directions:

1. Cook the bacon until crisp, then remove excess grease on a paper towel.  Break into small bite-sized pieces.  Set aside half.

2. Add all ingredients into a crock pot, stir.

3. Cook on high for 2 – 2.5 hours.  When serving add a little bit of the reserved bacon pieces onto each bowl.

slow cooker BBQ beans (2) WM