BLACK BEANS WITH AMARANTH
Throughout Mexico, wild and cultivated greens of all kinds are added to beans and to meat dishes. Amaranth is a favorite choice. The pretty leaves are red, or green with red veins. While they're a bit tough and bitter when uncooked, they're sweet and tender after blanching.
Provided by Martha Rose Shulman
Categories easy, quick, side dish
Time 1h30m
Yield Serves six
Number Of Ingredients 6
Steps:
- Place the beans and their soaking water in a large, heavy soup pot or Dutch oven. If necessary, add water to cover by two inches. Bring to a boil and skim off foam. Add the onion and half the garlic, and reduce the heat to low. Add salt, cover and simmer one hour. Add the remaining garlic, the epazote (optional) and more salt if desired. Simmer for another 30 minutes. Add the cilantro, and simmer for another 30 minutes, until the beans are tender and the broth aromatic.
- While the beans are simmering, wash the amaranth leaves in two changes of water. Bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the amaranth. Blanch for two minutes, and transfer to the ice water. Drain, squeeze out excess water (it will be a beautiful plum color) and chop coarsely.
- About five minutes before serving, taste the beans and adjust seasoning. Stir in the amaranth, simmer very gently for five to 10 minutes, and serve.
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 3 grams, Carbohydrate 87 grams, Fat 5 grams, Fiber 16 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 374 milligrams, Sugar 4 grams
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Minam niazi
minam-n@gmail.comI'm always looking for new and interesting ways to cook black beans. This recipe definitely fits the bill.
Nomi Kami
kami@gmail.comThis is a great recipe for a potluck or party. It's easy to make ahead of time and it travels well.
Keiondra Bell
bell_keiondra@gmail.comI've made this dish several times and it's always delicious. I love the way the black beans and amaranth come together.
Saqib Khaki
s-k25@gmail.comI love this recipe! It's so easy to make and it's always a hit with my family.
Omolemo Sebabi
s57@gmail.comThis dish was okay, but I've had better. The black beans were a bit dry and the amaranth was a bit mushy.
Landon Beegle
lbeegle@gmail.comI found this recipe to be a bit too time-consuming. I would probably use canned black beans and amaranth next time.
Ziyanda Somgqeza
ziyanda.somgqeza53@yahoo.comThis dish was a bit bland for my taste. I would add more spices next time.
Agbenu Goodness
g25@hotmail.comI was a bit skeptical about this recipe, but I'm glad I tried it. The black beans and amaranth were a great combination, and the spices were just right.
Olayiwola Babatunde
bolayiwola52@yahoo.comThis recipe was easy to follow and the dish turned out great. I'm definitely going to make it again.
Xavier Ordonez
xavier65@yahoo.comI love the combination of black beans and amaranth. This dish is healthy and satisfying.
Najma Altaf
n@hotmail.comI followed the recipe exactly and it turned out perfectly. The black beans were tender and flavorful, and the amaranth was cooked to perfection.
Md Sahajada
s.md@gmail.comThis is a great recipe for a quick and easy weeknight meal. I used canned black beans and amaranth, which made it even faster.
Abrish Kidanu
kidanu18@gmail.comI'm not a huge fan of black beans, but this dish was surprisingly good. The amaranth added a nice nutty flavor and the spices were just right.
Zak
zak87@hotmail.comThis black bean and amaranth dish was a hit! The combination of flavors and textures was perfect. I especially loved the crispy amaranth. Will definitely be making this again.