Sorghum porridge with black beans, amaranth and avocado
8 servings
450 minutes
Sorghum porridge with black beans, amaranth, and avocado is a harmonious blend of flavors and nutritious ingredients that reflects the richness of American cuisine with a focus on healthy eating. Sorghum, an ancient grain crop, gives the dish a rich, slightly nutty flavor while black beans add softness and creaminess. Amaranth leaves bring freshness and a hint of spice, while avocado makes the porridge tender and rich. Seasoned with cilantro and feta, this dish becomes a true gastronomic delight. It serves as an ideal base for a healthy lunch or dinner, providing energy and benefits to the body. It pairs especially well with spicy sauces that highlight its deep flavor. Historically, sorghum was used by Native Americans; combined with modern ingredients it transforms into a culinary masterpiece.
1
Place the washed beans in a bowl and cover with 200 ml of water for 4 hours, no more. Do not drain the water.
- Black beans: 450 tablespoons
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 with water; the water should cover them by 3-4 cm; if less, add more water and bring to a boil.
- Rapeseed (canola) oil: 1 tablespoon
- Onion: 1 head
- Finely chopped garlic: 3 cloves
- Black beans: 450 tablespoons
3
Reduce the heat to low, remove the foam that appears, add coriander, cover with a lid, and simmer for 1 hour.
- Chopped cilantro (coriander leaf): 70 g
4
Add 2-3 teaspoons of salt to taste, the remaining garlic and coriander. Simmer for another hour until the beans are soft and the broth is thick and aromatic. Taste for salt and add if necessary.
- Salt: to taste
- Finely chopped garlic: 3 cloves
- Chopped cilantro (coriander leaf): 70 g
5
While the beans are cooking, prepare the sorghum. Rinse the grain and mix it 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 the remaining water and return the grain to the pot. Cover and set aside for a while.
- Sorghum syrup: 150 ml
- Salt: to taste
6
When the beans are ready, mix them with amaranth leaves and cook for another 10 minutes until the greens are soft.
- Avocado: 1 piece
7
Divide the sorghum into 6 portions, mix with beans and amaranth. Serve with sliced avocado and coriander. If it lacks spiciness, add a bit of sauce or chopped green chili pepper.
- Chopped cilantro (coriander leaf): 70 g
- Salt: to taste
- Feta cheese: to taste
8
Sprinkle with feta cheese on top and serve at the table.