Sorghum Bowl With Black Beans, Amaranth and Avocado
- 1 pound (2 1/8 cups) black beans
- 1 tablespoons grapeseed or canola oil
- 1 medium onion, chopped
- 2 to 4 garlic cloves, to taste, minced
- 2 or 3 epazote sprigs, if available
- 1/4 cup chopped cilantro, plus sprigs for garnish
- Salt to taste
- 1 cup sorghum
- 1 generous bunch amaranth, stemmed and coarsely chopped (an 8-ounce bunch, 6 cups chopped)
- 1 large ripe Hass avocado, sliced or diced
- Crumbled queso blanco or feta for garnish (optional)
- 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.
black beans, grapeseed, onion, garlic, epazote sprigs, cilantro, salt, sorghum, generous, avocado, queso blanco
Taken from cooking.nytimes.com/recipes/1014762 (may not work)