Millet Salad With Butter Beans, Okra, And Garlicky Marinated Tomatoes

Soak beans:

Place beans in a medium bowl. Add cold water to cover by 2 inches. Soak 8 to 12 hours; drain and set aside.

Cook beans:

Cut unpeeled onion in half. Place 1 onion half in a large pot. Add 12 cups water, beans, kosher salt, and bay leaf to onion in pot. Bring to a boil over high. Boil until beans are tender but slightly al dente, 25 to 30 minutes. Drain beans, discarding onion half and bay leaf.

Line a baking sheet with parchment paper. Set aside.

Prepare millet:

While bean mixture cooks, bring a large saucepan of lightly salted water to a boil over high. Stir millet into boiling water. Reduce heat to medium, and simmer, stirring occasionally, until millet is tender but slightly al dente, 15 to 20 minutes. Drain millet, and spread evenly over prepared baking sheet. Chill, uncovered, until millet is cold and dry, about 30 minutes. Fluff with a fork.

Marinate tomatoes:

While millet cools, whisk together olive oil, vinegar, chopped fresh dill, mustard, honey, thyme, ginger, black pepper, garlic, and 1/4 teaspoon of the fine sea salt in a medium bowl. Add 1 Scotch bonnet chile half, and press on chile with back of spoon to release oils; reserve remaining half for another use. Add tomatoes, and toss to coat. Let marinate at room temperature 20 minutes.

Finish salad:

Peel and thinly slice remaining onion half; transfer to a large bowl. Stir in beans, millet, okra, and remaining 1/4 teaspoon fine sea salt. Using a slotted spoon, add tomatoes to millet; toss to coat. Drizzle evenly with tomato-marinating liquid. Garnish with nutmeg and dill fronds.