Sorghum Bowl With Black Beans, Amaranth and Avocado Recipe - NYT Cooking Sorghum Bowls, Black Beans, Summer Recipe, Vegetarian Recipe, Avocado Recipe, Gluten Free, New York Time, Healthy Recipes, Mr. Beans
Quinoa Black Bean Casserol- Added a little corn in between bean and quinoa layer and served with extra shredded cheese, salsa and greek yogurt!! Will be making again for sure!
There are a couple things you should know about this dinner idea. First, its WAY easy to make....
Started with a quick soak (boil beans for one minute and rest for an hour, then drain water) and moved it to the Crock Pot. After 7 hours on Low beans were not broken up yet and was too watery. Next time I'll use only 6 cups of water and cook on high, per Cook's Illustrated black bean slow cooker recipe. However, great flavor and pretty simple.