Sorghum Bowl With Black Beans, Amaranth and Avocado - black beans

Method

• 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.