Author: Chef Brad
- 3 cups dry beans, black or pinto
- ΒΌ cup uncooked millet
- 9 cups water
- 1 t. salt
- 1 T. extra virgin olive oil
- Using pressure cooker, cook the dry beans and millet according to your manufactures directions until tender.
- Usually 3 to 1 ration about 35 to 45 minutes.
- You can tell when the beans are done when you open up the pressure cooker and if none of the beans are floating they are done.
- When done, drain off a little of the liquid and add the salt and oil.
- Using an emersion blender, puree the beans in the pot, remembering to leave a little texture in them.
Recipe by Chef Brad America's Grain Guy at https://chefbrad.com/2015/11/millet-refried-beans/
3.4.3177