Ingredients
1 pound Dried black beans
4 medium Beets, scrubbed
2 tablespoons fresh garlic, finely chopped
2 tablespoons coarse salt
2 tablespoons corn oil
3/4 cup scallions, chopped
1/2 cup fresh cilantro, chopped
Preparation
In a medium stock pot, combine beans and beets. Add enough water to cover by 1/2 inch, about 8 cups. Bring to a boil, then reduce to a simmer and cook until the beets are tender when pierced with the tip of a knife, 40 to 60 minutes. Remove beets and continue to cook beans until tender, 1-2 hours more. Peel beets, once they’re cool and use as desired.
Mash together garlic and salt to make a paste. In a medium skillet, heat oil over medium heat, add garlic and salt mixture, scallions and cilantro. Cook stirring frequently until scallions are soft, 2-4 minutes. Stir mixture into cooked beans and simmer for 5 minutes.
Serve with white rice and sauteed Kale (see recipe)
