Sorghum with Black Beans, Avocado and Feta

Rinse the black beans, transfer to a bowl and pour 200 ml of water for 4 hours. Do not drain the water.

Heat rapeseed oil in a large skillet and add the diced onion. Sauté for 5 minutes, stirring, until soft.

Add half of the finely chopped garlic, cook for another 1 minute.

Place the beans in water. The liquid should cover them by 3–4 cm; add more water if needed. Bring to a boil.

Reduce the heat to minimum, skim off the foam. Add chopped cilantro, cover with a lid and simmer for 1 hour.

Add salt to taste, the remaining garlic and cilantro. Simmer for another 1 hour until the beans are soft and the broth is thick and fragrant.

Taste for salt and adjust as needed.

While the beans are cooking, prepare the sorghum. Rinse the cereal and mix it in a saucepan with 3 cups of water.

Add salt and bring to a boil. Reduce heat, cover with a lid, and simmer for 50 minutes until the grains soften.

Drain the remaining water, put the cereal back into the pot, cover with a lid and set aside.

When the beans are ready, mix them with amaranth leaves and cook for another 10 minutes until the greens soften.

Spread the sorghum into portion bowls, mix with beans and amaranth.

Serve with sliced avocado and fresh cilantro. Add sliced green chili pepper for heat if desired.

Sprinkle with feta cheese and serve.