Black Beans With Amaranth
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound black beans, washed, picked over and soaked for six hours or overnight in 2 quarts water
- 1large onion, chopped
- 4garlic cloves, minced
- Salt to taste
- 2 to 4tablespoons roughly chopped cilantro, or a few sprigs fresh epazote
- ¾pound amaranth, stemmed (stems discarded)
Nutritional analysis per serving (6 servings)
481 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 87 grams carbohydrates; 16 grams dietary fiber; 4 grams sugars; 24 grams protein; 372 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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 (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.
- Step 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 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.
- Step 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.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
Amaranth is a bit fiddly but delicious once ready - used this as taco filling for dinner and had the leftovers with rice for lunches, and it was delicious. I cooked the beans for much longer because I like them a bit mushy, and added some jalapeños with the onion for a bit of bite.
Recipe was easy to follow. Like others said, it was a bit bland, so I added cumin, a generous sprinkling of adobo, red pepper flakes and about 1/2 tsp of chicken bullion. We ate it with fresh corn tortillas and it was fabulous!
My first time cooking amaranth greens, and found this recipe a little flavorless/austere as written so I added a little olive oil, vinegar and chilies. Not likely to make again but was fine
Hi Lillybelle! I agree, it was pretty bland, ok, but bland. Thinking maybe next time I'll add salsa verde to kick it up a notch. It definitely needs something...
Amaranth is a bit fiddly but delicious once ready - used this as taco filling for dinner and had the leftovers with rice for lunches, and it was delicious. I cooked the beans for much longer because I like them a bit mushy, and added some jalapeños with the onion for a bit of bite.
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