Wondergrain Sorghum and Red Beans

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Wondergrain and Red Beans Recipe

 “Cook me, freeze me, reheat me and I will be as delicious as if you had just cooked me. I never, ever get soggy!”

Serves: Approx. 4

Prep time: Approx. 15 minutes

Cooking time: Approx. 50 minutes


  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped green bell pepper (optional)
  • 1 tablespoon finely chopped red bell pepper (optional)
  • 2 tablespoons finely chopped onion
  • 2 cloves garlic, minced
  • 1 cup uncooked white pearled WONDERGRAIN sorghum (May use whole grain. Just add 15 mns cooking and 1 more cups of liquid)
  • 1 15 oz can red kidney beans, drained (May substitute with black beans or green pigeon peas)
  • 3 cups beef broth (may substitute with water, vegetable or chicken broth)
  • 1 bay leaf
  • salt and pepper to taste (if needed)


  1. Separate bean and liquid in can. Save liquid, making sure you keep the thick paste at the bottom of the can. Rinse beans with water and set aside. Mix liquid in can with chicken broth to make up the 3 cups of liquid needed.
  2. In a heavy medium-size pot, heat oil on medium heat. Add peppers, onion and sauté until soft, about 3-4 minutes. Add Garlic and sauté about 1 minute.
  3. Add pearled WONDERGRAIN sorghum, chicken broth, bay leaf.  Taste and adjust salt and pepper if needed. Bring to a boil on high, then reduce heat to medium, cover and cook for approximately 30 minutes.
  4. Add beans and mix well without crushing beans. Reduce heat to low and cook covered approximately 10 more minutes or until water has dried completely and the grain has puffed up. Grain will be tender with a pleasant bite. Fluff up with a fork.


  • Grain must cook for at least 40 minutes.
  • Due to variation in heating elements of stovetops, be careful not to burn the bottom.
  • Avoid using large pots when cooking small amounts so the liquid doesn’t evaporate too quickly.
  • For great flavor, sauté smoked ham with the garlic.
  • For a mild spicy touch, add a whole Habanero or Scotch Bonnet pepper when bringing water to a boil.  Do not puncture or cut the pepper unless you want it very spicy.

If cooked ahead of time and frozen or refrigerated, reheat in the microwave or on the stovetop to loosen up the grain. Add some moisture or olive oil or butter if a bit dry to your taste. Fluff up with a fork. Grain will not be soggy.