Tinned beans are ok for this recipe, but Zoe prefers to use dried beans (which require soaking for 24 hours before use). You can buy millet leaves on Ridley Road market.
1 tbsp cooking oil
1 onion, diced
800g dried and soaked black-eye beans, or 2 x 400g tins black-eye beans, drained and rinsed thoroughly
salt to season
4 x stalks of millet plant
1.35 ltr boiling water
Heat a heavy-based pan, add the oil and fry the onion until lightly golden.
Add the rice, beans, millet stalks – choose the burgundy-coloured parts of the stalk – and salt and stir.
Add the boiling water, cover and simmer for 10 minutes. Turn off the heat and leave to stand for a further 10 minutes, until all the water is absorbed and the rice is soft and fragrant.
You can pick out the millet stalks before serving – Zoe sometimes leaves them in for colour and texture.
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