Dried beans are an inexpensive alternative to canned—once cooked, they also have a better texture and far less sodium. Here the beans are simmered with beets, which infuses them with color and flavor.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
In a Dutch oven or heavy 5-quart pot, combine beets, beans, and enough water to cover; season with salt and pepper. Bring to a boil; reduce to a simmer, and cook (uncovered) until beets are tender when pierced with the tip of a sharp knife, 45 minutes to 1 hour (add more water to cover, as needed).
Step 2
Transfer beets to a bowl; when cool enough to handle, rub off skins with paper towels, then cut into dice. Continue to cook beans until tender, about 1 hour more; pour off any excess liquid.
Step 3
On a cutting board, finely chop garlic, and sprinkle with salt. Using a chef’s knife, press flat side of blade back and forth across garlic to make a paste. In a small skillet, heat oil over medium; add garlic paste, scallion, and cilantro. Cook, stirring frequently, until scallion has softened, 2 to 4 minutes.
Step 4
Stir scallion mixture into beans; cook over medium heat to allow flavors to meld, about 5 minutes.
Step 5
Serve beans and beets over rice, with lime wedges alongside; garnish each portion with cheese, chopped scallion, and a sprig of cilantro.
Making Ahead
Step 6
The dish can be prepared through step 4 up to 3 days ahead; let cool completely before refrigerating in an airtight container. Reheat over medium before serving.
