SORGHUM BOWL WITH BLACK BEANS, AMARANTH AND AVOCADO
Sorghum reminds me of Israeli couscous, spherical and about the same size. Like Israeli couscous, it's good with brothy stews. I love the way the firm, round grains stand up against the soft, brothy beans in this bean and amaranth stew. You can find amaranth at many farmers' markets and Asian markets. The beautiful purple and green leaves are high in anthocyanins, known for their antioxidant properties, as are black beans. Substitute baby spinach if you can't find it.
Provided by Martha Rose Shulman
Categories main course
Time 7h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Rinse the black beans, pick them over for stones, and place them in a bowl. Cover with 2 quarts water and soak for 4 hours or longer. Do not drain.
- Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring, until it is tender, about 5 minutes, and add half the garlic. Cook, stirring, until fragrant, about 1 minute, and add the beans and soaking water. They should be covered by at least an inch of water, preferably 2 inches. Add more water as necessary, and bring to a boil. Reduce the heat to low, and skim off any foam that rises. Add the epazote and/or half the cilantro. Cover and simmer 1 hour.
- Add salt to taste (2 to 3 teaspoons), the remaining garlic and remaining cilantro. Continue to simmer another hour, until the beans are quite soft and the broth is thick and fragrant. Taste and adjust salt.
- While the beans are simmering, cook the sorghum. Rinse and combine with 3 cups water in a saucepan. Add salt to taste (I use 1/2 to 3/4 teaspoon) and bring to a boil. Reduce the heat, cover and simmer 50 minutes, until the grains are tender. Pour off any liquid remaining in the pot (save for stocks if desired) and return the grains to the pot. Cover until ready to use.
- When the beans are ready, stir in the amaranth leaves and simmer for 10 minutes, until the leaves are tender.
- Divide the sorghum among 6 wide or deep bowls. Top with black beans and amaranth. Garnish with sliced or diced avocado and chopped cilantro. If you want some spice, add a little salsa or minced green chili. Sprinkle feta or queso blanco over the top and serve.
Nutrition Facts : @context http, Calories 1163, UnsaturatedFat 16 grams, Carbohydrate 201 grams, Fat 23 grams, Fiber 29 grams, Protein 47 grams, SaturatedFat 4 grams, Sodium 830 milligrams, Sugar 7 grams, TransFat 0 grams
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Kirsten Mcneil
[email protected]This was a delicious and healthy meal. The sorghum and amaranth were a great addition. I will definitely be making this again.
E L S O GNAN
[email protected]This recipe was easy to follow and the dish turned out great. I especially liked the combination of the sorghum and amaranth. I would definitely make this again.
Flora Bosi
[email protected]I love the combination of flavors in this dish. The sorghum and amaranth give it a nutty flavor, the black beans add a bit of protein, and the avocado adds a creamy texture. I'll definitely be making this again.
sabir dx
[email protected]This recipe was a bit time-consuming, but it was worth it. The dish was flavorful and satisfying. I would definitely make it again for a special occasion.
Gowthamraj Sankar
[email protected]I'm not a huge fan of sorghum, but I thought this recipe was pretty good. The black beans and avocado really helped to balance out the flavor. I would definitely make it again.
Sara Amir
[email protected]This recipe is a great way to use up leftover black beans and avocado. I also added some corn and it was a great addition. I will definitely be making this again.
angel racaza
[email protected]I followed the recipe but I didn't have any amaranth, so I used quinoa instead. It turned out great! I also added some roasted sweet potatoes and it was delicious.
UMAR NASEER
[email protected]This recipe was a bit too bland for my taste. I think it could have used some more seasoning or maybe a different sauce. However, the texture was great and the ingredients were all cooked perfectly.
Refilwe Kekana
[email protected]I made this dish for my family and they loved it! Even my picky kids ate it up. I think the key is to use fresh, high-quality ingredients. I also added a bit of extra spice to give it a little kick.
sprïng trapper
[email protected]This was a great recipe to try something new. I had never cooked with sorghum or amaranth before, but I was pleasantly surprised at how delicious they were. I'll definitely be experimenting with these ingredients more in the future.
Praise Ekong
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser. I've made it for potlucks, picnics, and even just for a quick weeknight dinner.
Amr Sayed
[email protected]I followed the recipe exactly and it turned out perfectly. The flavors were well-balanced and the dish was very satisfying.
francisco mojica
[email protected]This recipe was a total hit! The sorghum and amaranth provided a great nutty flavor, and the black beans and avocado added a delicious creamy texture. I'll definitely be making this again.