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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CorgiKingeating RamenBoi
[email protected]This is a great recipe for vegetarians and vegans. It's packed with protein and fiber.
JOHAN OLIVIER
[email protected]I love that this recipe uses simple, everyday ingredients. I always have black beans and amaranth on hand.
Gunakar pant
[email protected]This dish is perfect for a potluck or party. It's easy to make ahead of time and it's always a crowd-pleaser.
KING AFTAB
[email protected]I'm not a big fan of black beans, but this recipe changed my mind. The amaranth really mellows out the flavor of the beans.
Denver Dyson
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the amaranth, and they don't even realize they're eating something healthy.
John Seynopt
[email protected]I love the vibrant colors in this dish. The black beans and amaranth look so pretty together.
mostafa harb
[email protected]I'm always looking for new ways to cook black beans, and this recipe definitely fits the bill. It's simple, flavorful, and a great way to get your daily dose of fiber.
Chernor Maju Sesay
[email protected]The flavors in this dish are amazing! The black beans and amaranth are a perfect combination.
Obinna Victory
[email protected]I've made this recipe several times now and it's always a hit. It's a great way to use up leftover black beans.
Ray Sanchez
[email protected]This is a great recipe for a quick and easy weeknight meal. I especially love that it's vegan and gluten-free.
Sanuka pradeep Sanuka
[email protected]I followed the recipe exactly and it came out perfect. The beans were tender and flavorful, and the amaranth added a nice touch.
Isabella Johnson
[email protected]I was skeptical about using amaranth, but it turned out to be a great addition to the dish. It added a nutty flavor and a nice texture.
Premraj Giri
[email protected]This recipe is a game-changer! The combination of black beans and amaranth is genius, and the flavors are out of this world.