January 19, 2012 by Sara Kreidler
I was a little skeptical about this recipe because beans and beets seemed like an odd combo, but it came highly recommended by my future sister in law, so I thought I would give it a shot. And wow, is this good.
The recipe below suggests serving this dish with lime wedges, shredded cheese and sour cream; I didn’t include the cheese or sour cream in the photos, but you should definitely sprinkle each serving with cheese and add a dollop of sour cream, otherwise I think the dish would be too dry.
Adapted from Martha Stewart
- 5 medium sized beets, scrubbed well and ends trimmed
- 1 pound dried black beans, rinsed
- 1 teaspoon salt
- 2 tablespoons olive oil
- 3 cloves of garlic, minced
- 1 scallion, thinly sliced
- 1/2 cup fresh cilantro, chopped
- Cooked white rice
- Lime wedges, for serving
- Shredded pepper jack cheese or cheddar, for serving
- Sour cream, for serving
- Place beets, beans and salt in a large dutch oven and fill with enough water to cover the beets completely. Bring pot to a boil, then reduce flame to medium low and simmer, uncovered, until beets are fork tender, about 1 hour. You will need to add more water about half way through the cooking time in order to keep the beets covered.
- Transfer cooked beets to a bowl and allow to cool. Peel cooled beets by rubbing the skin off with a paper towel; if there are stubborn spots, cut them off with a pairing knife. Dice the peeled beets and set aside.
- Continue to cook the beans for 30-45 minutes, or until tender (cooking time will depend upon how fresh your beans are).
- When the beans are nearly finished cooking, heat the olive oil in a skillet over medium high flame. Add the garlic, scallion and cilantro and a pinch of salt and cook for 2 minutes.
- Drain the beans and return beans to the dutch oven and keep warm over medium flame. Add garlic and herb mixture to the beans and mix well to combine, cooking for 2 minutes.
- To serve, spoon cooked white rice into the bottom of a bowl. Spoon beans over rice, and top with the diced beets. Serve with lime wedges, shredded cheese and sour cream.