Sorghum Porridge with Black Beans, Amaranth, and Avocado
Main Dishes • American
Description
Sorghum porridge with black beans, amaranth, and avocado
Ingredients
- Cilantro 0 oz
- Black Tomatoes 450 tablespoons
- Vegetable Oil 1 tablespoon
- Minced garlic 3 cloves
- Salt to taste
- Sorghum Syrup 5 fl oz
- Avocado 1 piece
- Feta cheese to taste
- Onion 1 head
Step-by-Step Guide
Step 1
Rinse the beans and place them in a bowl, covering with 200 ml of water for 4 hours, no longer. Do not drain the water.
Step 2
In a large skillet, heat the oil and add the onion. Sauté for 5 minutes, stirring, until soft, then add half of the chopped garlic and cook for another minute. Add the beans along with the water, ensuring the water covers them by 3-4 cm; if not, add more water and bring to a boil.
Step 3
Reduce the heat to low, skim off any foam, add the cilantro, cover, and simmer for 1 hour.
Step 4
Add 2-3 teaspoons of salt to taste, the remaining garlic, and cilantro. Simmer for another hour until the beans are soft and the broth is thick and fragrant. Taste for salt and adjust if necessary.
Step 5
While the beans are cooking, prepare the sorghum. Rinse the grains and combine in a saucepan with 3 cups of water. Add salt and bring to a boil. Reduce the heat, cover, and cook for 50 minutes until the grains are soft. Drain any remaining water and return the grains to the pot. Cover and set aside for a while.
Step 6
When the beans are ready, mix them with the amaranth leaves and cook for another 10 minutes until the greens are tender.
Step 7
Divide the sorghum into 6 serving bowls, mix with the beans and amaranth. Serve with sliced avocado and cilantro. If additional heat is desired, add some hot sauce or chopped green chili.
Step 8
Top with feta cheese and serve.
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