2 cups dry sorghum
6 cups water
2 cups sweet corn (fresh or frozen)
1 cup diced red bell pepper
1/2 cup diced yellow onion
1 can black beans (14.5 oz)
1 1/2 tablespoons olive oil
1/4 teaspoon sea salt
1/2 teaspoon chili powder or crushed red pepper
1 teaspoon dried cumin
3 cloves garlic, minced
Cilantro for garnish
Lime juice (optional)
Bring 6 cups of water to a boil over high heat. As the water is heating, rinse the dry sorghum and remove any debris. Add to boiling water, reduce heat to medium or medium-high, and simmer for 45-50 minutes or until all liquid is absorbed.
Once the sorghum has simmered for 15-20 minutes, drain and rinse the black beans and set aside. Heat a cast iron or non-stick skillet over medium heat. Add the olive oil, sweet corn, diced red bell pepper, diced yellow onion, and salt. Allow the succotash mixture to roast, stirring only occasionally to allow for browning. Cook for 10-12 minutes or until roasted to your satisfaction. Stir in minced garlic, dried cumin, and chili powder during the last minute of cooking and stir to distribute evenly. Remove from heat.
For a combined bowl, stir in the roasted corn mixture and black beans into the cooked sorghum and stir gently to combine. To build a Nourish Bowl, add cooked sorghum to bowl and top with roasted corn succotash and black beans (pictured). Season with salt to taste. Using a sharp knife, carefully slice avocados in half and remove the pit. Slice or dice to desired size and use a spoon to scoop from the skin. Allow 1/2 avocado per serving. Garnish with fresh cilantro or drizzle with lime juice if desired.
If using a pressure cooker, sorghum cooking time is reduced to 20-25 minutes. Maintain the 3:1 water to dry sorghum ratio. If using a slow cooker, use the 3:1 water to dry sorghum ratio, cover, and cook on high for 4 hours or until all liquid is absorbed.