Sorghum Bowl With Black Beans Amaranth And Avocado Recipes

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Bring water and sorghum to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until sorghum is tender and liquid has been absorbed, 45 to 50 minutes.
• Combine Brussels sprouts and squash in a bowl; add jalapeno, sesame seeds, and 1 tablespoon olive oil; toss until evenly coated.
• Arrange radicchio and leek on the prepared baking sheet. Stir the squash mixture again and arrange on the baking sheet. Drizzle 1 tablespoon olive oil over radicchio and leek.
• Bake in the preheated oven until radicchio and leek are wilted and browned, about 10 minutes. Remove radicchio and leek from baking sheet and continue baking squash mixture until tender and browned, 5 to 10 minutes. Slice jalapeno into thin strips.
• Whisk sesame oil, brown miso, rice vinegar, toasted sesame oil, and ginger together in a bowl until dressing is smooth.
• Spoon sorghum into serving bowls. Arrange roasted vegetables on top and add black beans. Drizzle dressing over bowl.