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.

Ingredients

• 1 pound black beans, washed, picked over and soaked for six hours or overnight in 2 quarts water
• 1 large onion, chopped
• 4 garlic cloves, minced
• Salt to taste
• 2 to 4 tablespoons roughly chopped cilantro, or a few sprigs fresh epazote
• ¾ pound amaranth, stemmed (stems discarded)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    481 calories; 5 grams fat; 1 gram saturated fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 87 grams carbohydrates; 16 grams dietary fiber; 3 grams sugars; 24 grams protein; 537 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves six

Preparation

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.
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.
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.

1 hour 30 minutes