Ingredients

• 1 pound black beans, washed, picked over and soaked for six hours or overnight in 2 quarts water
• 1 large onion, chopped
• 4 garlic cloves, minced
•  Salt to taste
• 2 to 4 tablespoons roughly chopped cilantro
• ¾ pound amaranth, stems discarded

Directions

1. Place the beans and their soaking water in a large, heavy soup pot or Dutch oven. If needed add water to cover the beans by two inches.
2. Bring to a boil and skim off foam.
3. Add the onion and half the garlic, and reduce the heat to low.
4. Add salt, cover and simmer one hour.
5. Add the remaining garlic and more salt if desired.
6. Simmer for another 30 minutes.
7. Add the cilantro, and simmer for another 30 minutes, until the beans are tender and the broth aromatic.
8. Wash the amaranth leaves in two changes of water.
9. Bring a large pot of water to a boil and a fill a bown with ice water.
10. When the water comes to a boil, salt generously and add the amaranth.
11. Blanch for two minutes and and transfer the amaranth to the ice water.
12. Drain and squeeze the excess water from the amaranth.
13. Coarsely chop the amaranth.
14. About 5 minutes before serving taste the beans and add more salt if needed.
15. Stir in the amaranth, simmer very gently for 5 to 10 minutes more and then serve.