It is at times like these that I am so glad to be “working” all the time. You see, I have a full-time job and The Cultural Kitchen is my beloved side gig. That does not mean that I only work when I have classes, instead the brain is engaged full time, and when I cook something epic I know I can use in the future, I go ahead and write my recipes and take the photos I need for future posts.
That’s what happened with this recipe. Last weekend, as I told you, I went to visit my friend Thuy at her garlic farm, and she gave me wild greens - purslane and amaranth. Last post was about eggs with purslane, which was my epic breakfast then, but the following day I used the amaranth, knowing full well that on week days, after full days in a test kitchen, I come home and only cook quick meals (the ironic life of a chef, I know).
So fast forward a few days and you find me laid low, sick as a dog… so much so that I even went to get tested for Covid-19. As I sit here, I’m waiting for results, hoping for a negative outcome, of course. I am double vaccinated, so I really hope it’s just a case of a bad summer cold.
Which brings me back to the fact that I routinely go through the exercise of writing new recipes as I make them (usually on weekends), and taking photos to use at a later date. For this weekend’s blog post, am I ever glad I do this, as I am laying on the couch writing these words.
So back to the recipe… last week we talked about Quelites, or wild greens as we know them in Mexico. Thuy gave me a bunch of gorgeous, crisp, red and green Amaranth, and I could not let those go to waste. Amaranth, Amaranto or what you may know as Callalloo is used in many parts of the world, including Asia, Africa, the Caribbean and Latin America. It is a super green, a great source or vitamins, minerals and fibre. The tender leaves can be used in salads, and the tougher leaves and stems can be stewed, as I’m doing today.
These hot summer days I am all about quick, easy recipes, and these beans are not only delicious and good for you, but super quick to make. You know I always have cooked beans in the fridge, but if you don’t feel like cooking your own, just open and rinse a can and you’re good to go! If you just happen to serve a fried egg with your stewed beans, then I would say you have very good taste and you’re in for an epic breakfast. But these beans make a perfectly delicious side dish too, so go ahead and source out some amaranth and let me know if you give this recipe a try. If you can’t find it, then you can use Swiss chard, spinach or kale. Either way, it will be delicious. Buen provecho!
Guiso de Frijoles con Quelites de Amaranto
Stewed beans with wild amaranth greens
2 Tbsp manteca or oil of your choice
1/2 of a small red or white onion (about 1/4 cup), diced
1 clove garlic, minced
1 tsp ground ancho or guajillo chile (optional)
2 cups cooked beans (pinto, black turtle or bayos)
1-2 cups bean broth (use chicken or vegetable stock if you’re using canned beans)
4 cups wild amaranth (or Swiss Chard, spinach or kale), chopped into 1” strips
Salt to taste
Crumbled queso fresco, cotija or feta cheese for garnish
Salsa
Corn tortillas
In large deep frying pan, heat manteca and cook onion until softened. Add garlic and cook only until fragrant, about 1 minute. Add ground chile and cook for another two minutes.
Add beans and bean broth and bring mixture to a slow boil.
Add greens and stir to combine. Lower temperature to simmer and cover pot. Cook for 10 minutes.
Season with salt to taste.
Serve hot garnished with cheese, with salsa and tortillas on the side.
Serves 2-4