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1
Rinse the black beans, pick them over for stones, and place them in a bowl.
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2
Cover with 2 quarts water and soak for 4 hours or longer.
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3
Do not drain.
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4
Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion.
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5
Cook, stirring, until it is tender, about 5 minutes, and add half the garlic.
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6
Cook, stirring, until fragrant, about 1 minute, and add the beans and soaking water.
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7
They should be covered by at least an inch of water, preferably 2 inches.
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8
Add more water as necessary, and bring to a boil.
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9
Reduce the heat to low, and skim off any foam that rises.
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10
Add the epazote and/or half the cilantro.
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11
Cover and simmer 1 hour.
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12
Add salt to taste (2 to 3 teaspoons), the remaining garlic and remaining cilantro.
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13
Continue to simmer another hour, until the beans are quite soft and the broth is thick and fragrant.
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14
Taste and adjust salt.
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15
While the beans are simmering, cook the sorghum.
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16
Rinse and combine with 3 cups water in a saucepan.
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17
Add salt to taste (I use 1/2 to 3/4 teaspoon) and bring to a boil.
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18
Reduce the heat, cover and simmer 50 minutes, until the grains are tender.
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19
Pour off any liquid remaining in the pot (save for stocks if desired) and return the grains to the pot.
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20
Cover until ready to use.
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21
When the beans are ready, stir in the amaranth leaves and simmer for 10 minutes, until the leaves are tender.
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22
Divide the sorghum among 6 wide or deep bowls.
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23
Top with black beans and amaranth.
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24
Garnish with sliced or diced avocado and chopped cilantro.
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25
If you want some spice, add a little salsa or minced green chili.
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26
Sprinkle feta or queso blanco over the top and serve.
