BLACK BEANS WITH AMARANTH AND EPAZOTE
Steps:
- 1. 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 ( 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. 2. 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 _optional ) 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. 3. 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. Advance preparation: The beans will taste even better if you make them in advance, and they can be made up to three days ahead of serving. The blanched amaranth will keep for three days in the refrigerator.
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Careless Queen
[email protected]I've made this recipe several times and it's always a hit. My friends and family love it!
Zeku
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Md Moktarul
[email protected]I'm a vegetarian and I love this recipe. It's a great source of protein and fiber.
Sajjad Soomro
[email protected]I made this recipe in a slow cooker and it turned out perfectly. I highly recommend this method.
Ntombela Amos
[email protected]I'm allergic to epazote, so I had to substitute another herb. The dish still turned out delicious!
iruel
[email protected]This recipe is not for beginners. It requires a lot of skill and experience to get it right.
Irene Sarah
[email protected]I'm not sure what went wrong, but my dish turned out really watery. I think I might have added too much liquid.
Queen Lisa
[email protected]This recipe was too complicated for me. I ended up giving up and ordering takeout.
Ummu salma Shuaibu
[email protected]I followed the recipe but my dish didn't turn out as good as I hoped. I think I might have overcooked the black beans.
Ericia Mbiya
[email protected]This dish was a little bland for my taste. I think it needed more seasoning.
Safal Gurung
[email protected]I love this recipe! It's healthy, delicious, and easy to make. I highly recommend it.
Tamim King
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Emrul Hasan sandwip
[email protected]I followed the recipe exactly and it turned out great! The black beans were tender and flavorful, and the amaranth added a nice crunch.
Alexis Kirn
[email protected]This dish was easy to make and packed with flavor. I loved the addition of epazote, which gave it a unique and delicious taste.
Mary Vivenzi
[email protected]I'm not usually a fan of black beans, but this recipe changed my mind. The amaranth and epazote added so much flavor and texture.
Satwinder Singh
[email protected]This recipe was a hit with my family! The combination of black beans, amaranth, and epazote was delicious and flavorful. I especially loved the crispy texture of the amaranth.