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A bundle of amaranth greens on a white background
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Black Beans with Amaranth

Course Side Dish
Keyword Amaranth, Black Beans, Cilantro, Dried Beans, Garlic, Garlic Cloves, Gluten Free, Onion, Onions, Vegan, Vegetarian
Dietary Need Gluten Free, Vegan, Vegetarian
Cooking Method Stovetop
Prep Time 15 minutes
Cook Time 2 hours
Resting Time 12 hours
Total Time 14 hours 15 minutes
Servings 6
Calories 111kcal
Author Recipe adapted from: New York Times

Equipment

  • Large Pot with Lid
  • Large Pot
  • Large Bowl

Ingredients

  • 1 pound Black Beans Dry, soaked overnight in 2 quarts water
  • 1 Onion Large, chopped
  • 4 cloves Garlic Minced
  • Salt To Taste
  • 3 Tablespoons Cilantro Chopped
  • 1 bunch Amaranth Stems discarded

Instructions

  • Place beans (and their soaking water) in a large heavy pot.
  • Bring to boil and skim off foam.
  • Add onion, half the garlic and reduce to low.
  • Add salt and cover for 1 hour.
  • Add remaining garlic and more salt if desired.
  • Simmer for another 30 minutes.
  • Add cilantro and simmer for another 30 minutes, until beans are tender.
  • While beans are simmering, wash amaranth leaves in water.
  • Bring large pot of water to boil, fill another bowl with ice water.
  • Add amaranth to boiling water, blanch for 2 minutes, add salt, and transfer to ice water.
  • Drain amaranth and chop coarsely.
  • Stir amaranth into beans, let simmer for 5 minutes and serve.

Nutrition

Calories: 111kcal | Carbohydrates: 20g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 305mg | Fiber: 7g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg