Mexican Black Bean Stew Recipe with Amaranth Grain

Red peppers, beets and cilantro add color and flavor.  This special grain (technically a seed) was famously cultivated by the Aztecs and the nutritional benefits of amaranth are outstanding. Similar to quinoa, these tiny beads of protein fluff up when simmered in water in with a short cooking time. Amaranth is gluten-free and can have up to 8 grams of protein per serving.

Mexican Black Bean Stew Recipe with Amaranth Grain

Ingredients 

4 cups vegetable broth
2 tablespoons olive oil
1 1/2 cups dried black beans (soak overnight in 4 cups of water)
2 large tomatoes
1 cup amaranth
1/2 + 1/2 teaspoon salt
3 cloves garlic, finely chopped
1 yellow beet, peeled and chopped (red is fine in a pinch)
1 tablespoon cumin
1 dried ancho chili (or New Mexican red chili)
1 red onion, finely chopped
1 bell pepper, finely chopped
2 shishito peppers or 1 jalapeño pepper, finely chopped
3 tablespoon smoky hot sauce (like Buffalo or Tabasco)
1/4 cup chopped cilantro
1 avocado, thinly sliced

Directions 

First, soak the black beans overnight in a large pot covered by 2 inches of water. Rinse the beans a few times in cold water just before use and place the pot with the beans, 1 teaspoon salt and 4 cups of fresh water on the stove. Cover, cook over high heat until the water boils, then reduce heat to a simmer. Cook for 40 minutes, then drain beans and set aside.

Roughly chop the tomatoes on a dinner plate and slide all of the pieces, juices and seeds into a bowl. Using your hands or a wooden spoon, smash the mixture until you have only small 1-inch pieces floating in tomato juice.

Rinse the amaranth in a small bowl under cold water. Add 1 cup amaranth to 3 cups water in a saucepan with a lid. Bring to a boil and then simmer for 20 minutes or until most of the water has been absorbed. Set aside.

In a large pot with a lid or dutch oven, heat the olive oil over medium high heat. Add the onion, garlic, chopped beets, shishito and red peppers and 1/2 teaspoon salt. Cook for 5 minutes then add the cumin and crumble the chili into the pot, discarding the stem. Add the tomatoes and juice to the pot and cook for 5 more minutes, stirring occasionally.

Add the black beans and vegetable broth to the pot and bring the stew to a boil. Then add the amaranth, turn down the heat to a simmer and cook for 25 minutes. Add the hot sauce just before serving and place a few slices of avocado and a sprinkle of cilantro in each bowl.

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