When cooked in vegetable broth with a few sprigs of the Mexican herb epazote, the black beans and sorghum in this recipe will put a smile on your face. Together they are a magic combination that makes your belly sigh with contentment. “Thank you,” it will say, “for making something healthy for dinner tonight.”
But wait. There’s more. Swiss chard is one of the world’s healthiest vegetables providing goodly amount of vitamins C, K and A. It also has a healthy helping of magnesium, manganese, and potassium. The addition of avocado, which is cholesterol and sodium-free, provides 3.5 grams of “good fat” per 1 ounce serving. What’s not to like about that?
Put succinctly, this dish is not only healthy but super tasty too!
½ cup sorghum
2 cups vegetable broth
1 cup water
2 large sprigs epazote *
1 tablespoon coconut oil
1 small white onion (chopped)
2 cloves garlic (minced)
1 large jalapeno chili (chopped fine)
1 bunch red Swiss chard (ribs removed and leaves chopped)
⅓ cup cilantro leaves (chopped)
1 teaspoon lime juice
2 15-ounce cans black beans (drained)
1 large ripe avocado (diced for garnish)
2 to 3 ounces Queso Fresco (crumbled for garnish)
Combine sorghum, broth, water and epazote in a saucepan. Add a pinch of salt and bring to a boil. Reduce the heat, cover and simmer 70 minutes or until sorghum is tender. Pick out epazote sprigs and discard. Retain liquid, cover and set aside.
Heat the coconut oil over medium heat in a large skillet then add the onion and garlic. Cook for 5 minutes. Add the jalapeno, chard, cilantro and lime juice and cover. Cook for another 5 minutes. Remove from heat and set aside.
Add the beans to the saucepan with the sorghum. Add an additional ¼ cup water if needed. Cook for an additional 10 minutes on medium high.
Divide the sorghum/beans among 4 bowls. Top with onion/chard mixture. Garnish with avocado and cheese and serve with pride.
* Note: If you don’t have access to epazote, substitute 2 teaspoons dried Mexican oregano.