Buckwheat fascinates me. Even though it has “wheat” in its name, it’s actually not a grain at all. It’s related to rhubarb and is safe for those who are avoiding gluten. It also happens to be a good source of tryptophan, so you might just find that you sleep like a baby after this nutritious meal! Buckwheat has a characteristically strong flavor, but I think it works nicely with the spicy bean mixture in this recipe. It also makes a great alternative to corn polenta, which takes much longer to cook and requires a lot of stirring. You can get creative with the bean mixture: I love to add roasted red peppers.