3 tablespoons olive oil, divided
1 cup millet
2 2/3 cups water, divided
1 1/4 teaspoons salt, plus more for seasoning
1/2 medium onion
2 cloves garlic
1/4 teaspoon red pepper flakes (optional)
1/2 cup tahini
2 teaspoons granulated sugar
1 (15-ounce) can butter beans, drained and rinsed
1/3 cup golden raisins
1/2 cup coarsely chopped fresh parsley leaves
Heat 1 tablespoon of the oil in a medium saucepan over medium heat until shimmering. Add the millet and cook, stirring occasionally, until the millet is toasted and golden brown, about 4 minutes. Add 2 cups of the water and 1/4 teaspoon salt and bring to a boil. Cover the pan, reduce the heat to low, and simmer 15 minutes. Remove from the heat and let sit covered for 10 minutes. Meanwhile, make the butter bean mixture.
Cut the onion into small dice. Finely chop the garlic. Finely zest one of the lemons and set the zest aside. Juice both lemons and set the juice aside.
Heat the remaining 2 tablespoons olive oil in a large frying pan over medium heat until shimmering. Add the onion, garlic, and red pepper flakes if using, and season with salt. Cook, stirring occasionally, until translucent and very tender, about 10 minutes. Meanwhile, whisk together the remaining 2/3 cup water, 1 teaspoon salt, tahini, 1/4 cup of the lemon juice, and sugar in a small bowl until smooth and set aside.
When the onion is ready, add the tahini mixture, butter beans, and raisins and stir to combine. Heat just until the edges of the pan begin to bubble (do not let the mixture boil). Taste and season with salt as needed. Remove from the heat, cover to keep warm, and set aside until the millet is ready.
When the millet is ready, add in 1 tablespoon of the lemon juice and the reserved zest and fluff with a fork. Taste and season with salt and more lemon juice as needed. Stir the parsley into the butter bean mixture and serve over the millet.