Mujaddara with Spiced Red Kidney Beans and Caramelized Vidalia Onion

Rinse the red kidney beans thoroughly and soak them for 8 hours. Drain and boil in fresh water until tender, about 45 minutes.

Prepare the millet by simmering 1 part grain to 2 parts water until fluffy and water is absorbed, roughly 18 minutes.

Thinly slice the Vidalia onion into half-moons. In a skillet, heat the sesame oil over medium-low heat. Add the onions and cook slowly, stirring frequently for 20 minutes until they reach a deep, jammy, mahogany brown color. Add a pinch of salt to draw out sweetness.

Fold the cooked, drained kidney beans into the warm millet. Season generously with ground turmeric and cumin.

To serve, mound the bean and millet mixture in a shallow bowl. Top with a generous heap of the caramelized Vidalia onions. The sweetness of the onions balances the earthy beans perfectly. Serve warm.