I have a cookbook from the Candle Cafe (a vegan restaurant) in New York. One recipe in particular has been taunting me. It is called Paradise Casserole. The recipe says that not only is it really really good for you and full of complex carbohydrates, protein, and vitamins, but that is is also one of the most popular dishes that they have served over the years. I was intrigued because the combination of ingredients didn't appeal to me. I kept thinking "how could this be?" and that it looked odd. I finally sucked it up and made it and it was really good (and vegan!).
I made some modifications for flavor, ingredients in my home, and because I am lazy. Here is what I did:
Servings - 6-8
Time - 2 hours
4 sweet potatoes, scrubbed clean and poked with a fork
1 tbsp barley miso
1 tsp rice wine vinegar
1 tsp ground cinnamon
1 can black beans, rinsed and drained
1/2 yellow onion
2 cloves garlic
1 tsp cumin
pinch crushed red pepper
kosher salt to taste
1 tbsp olive oil
1 1/2 cups millet
4 cups water
Preheat oven to 350 degrees.
Place the sweet potatoes on a baking sheet covered in foil and bake for 1 hr.
Meanwhile, put the millet, water, and some salt in a medium sized pot and bring to a boil. Cover and simmer over low heat for 45 minutes or until the water is absorbed. Set aside.
Meanwhile, when the potatoes have about 15 minutes left, heat the olive oil in a non-stick skillet. Add the onions and cook until softended and slightly browned. Add the garlic and cook for about 30 seconds. Add the cumin, red pepper flakes, and salt and cook for about another 30 seconds. Add the black beans and cook for about 5 minutes until heated through. Taste the beans and make sure that they have enough salt. Set aside.
When the sweet potatoes are cool enough to handle, cut them open and scrape the cooked potatoes from their skins into a bowl. Mash with a potato masher until smooth. Add the cinnamon, vinegar, and miso. Mash to mix together.
Lightly oil a 9x13 casserole. Spread the millet over the bottom and press it into the pan. Spread the black beans in an even layer over the millet. Top with the sweet potato mixture over the black beans in an even layer.
Bake uncovered for 45 minutes. Remove from the oven and cool for about 5 minutes. Cut into 6-8 pieces with a knife and serve.
Here is a a link to a copy of the original recipe.