Ingredients with Measurements:
- 1 cup slender amaranth leaves, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 tablespoon olive oil
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 lime, juiced
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic and sauté until fragrant, about 2 minutes.
2. Add chopped tomatoes, cumin powder, smoked paprika, salt, and black pepper. Stir well and cook for 5 minutes until the tomatoes are soft and juicy.
3. Add chopped slender amaranth leaves and stir well. Cook for 2 minutes until the leaves are wilted.
4. Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.
5. Add drained and rinsed black beans and stir well. Cook for another 5 minutes until the beans are heated through.
6. Squeeze lime juice over the stew and stir well.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Per serving:
Calories: 150
Total Fat: 4g
Saturated Fat: 0.5g
Cholesterol: 0mg
Sodium: 800mg
Total Carbohydrate: 24g
Dietary Fiber: 8g
Total Sugars: 5g
Protein: 8g
Substitutions for ingredients:
- Slender amaranth leaves can be replaced with spinach or kale.
- Vegetable broth can be replaced with chicken broth or water.
Variations:
- Add diced sweet potatoes or butternut squash for a heartier stew.
- Add a can of diced green chilies for a spicy kick.
- Top with crumbled feta cheese or avocado slices before serving.
Tips and tricks:
- Rinse the amaranth leaves well before chopping to remove any dirt or debris.
- Use a wooden spoon to stir the stew to prevent the leaves from breaking apart.
- Adjust the seasoning to your taste preference.
Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in a bowl with a slice of lime on the side.
Garnishes:
Garnish with chopped cilantro or parsley.
Pairings:
Serve with crusty bread or tortilla chips.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the stew is too thick, add more vegetable broth or water to thin it out.
Food safety advice:
Make sure to rinse the amaranth leaves well before using them.
Food history:
Amaranth is a leafy vegetable that has been cultivated for thousands of years in Central and South America. It was an important crop for the Aztecs and Mayans.
Flavor profiles:
The stew has a smoky and slightly spicy flavor from the cumin and smoked paprika. The lime juice adds a tangy and refreshing taste.
Serving suggestions:
Serve the stew as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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