A nourishing stew of sorghum and beans, slowly cooked until tender and creamy.
Cover the beans with plenty of cool water and soak overnight. Drain and rinse before cooking.
Place the soaked beans and sorghum in a heavy pot with the 8 cups of water. Bring to a boil and skim off any foam.
Reduce the heat, cover partially, and simmer for 60 minutes, stirring occasionally and adding hot water if the mixture becomes dry.
Heat the oil in a small skillet over medium heat. Cook the onion for 5 minutes until soft, then add the garlic and cook for 30 seconds.
Add the tomatoes, carrot, black pepper, and paprika. Cook for 6 to 8 minutes until the tomatoes soften.
Stir the tomato mixture into the beans and sorghum. Continue simmering for 35 to 45 minutes until the beans are tender and the stew is thick.
Season with salt. Mash a small portion against the side of the pot if a creamier texture is desired.
Fold in the parsley and serve hot as a main dish or alongside cooked greens.
Soaking the beans overnight shortens cooking and helps them soften evenly. Sorghum remains pleasantly chewy when cooked. Add more hot water as needed so the grains stay submerged.
6 servings
1 1/2 cups
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.