Get my newest recipe via email:

Golden Beets with Black Beans and Dried Cherries

Earthy smoky black beans simmered with dried cherries, together with golden roasted beets, sautéed greens, and tender nutty brown rice, make for a colorful brightly flavored feast— golden beets with black beans.

Golden Beets with Black Beans and Cherries

The black beans and tart cherry combo is a wink and a nod to feijoada, the Brazilian national dish, a rich black bean stew with smoked meats and tangy orange. I’m sure this meatless mix of smoky black beans and sweet-tart fruit is a far cry from feijoada, which I’ve never had. Inspired, but not the real thing.

Don’t you love the vibrant orange roasted beets in contrast to the black beans and cherries? Golden beets are mellower in intensity than red beets and tend to taste a little less earthy, so they’re an easier sell to “beet-avoiding eaters.” The rest of us, well, bring on the beets!

JUMP DIRECTLY TO RECIPE

You’ll want to roast, steam, or pressure cook the beets before hand, which cooking method to use is your choice. I’ve been cooking on the grill a lot lately, and in keeping with that, I roasted my beets whole, in a foil packet, on the grill.

Golden Beets with leaves for Golden Beets with Black Beans

My golden beets came with healthy looking greens attached–if yours do, definitely take advantage. If the beet greens are missing, substitute kale or another bitter green. Know that the sautéed greens are optional–parsley and cilantro can give ample green sparkle if you don’t want to bother with cooking the greens.

Golden Beets with Black Beans

Golden Beets with Black Beans recipe notes:

  • If you cook dried beans from scratch, add a couple of dried chiles to the pot, and you’ll probably need to add less cayenne for a mild spicy heat.
  • To pressure cook black beans, follow the technique for pressure cooking garbanzo beans, just cut the cooking time in half.
  • Prep ahead: The beans and cherries can be prepared ahead of time and kept in the fridge for 2 days.
  • Like they do in Brazil, serve with rice and sautéed bitter greens, .
  • To sauté the greens: Heat a tablespoon of olive oil in a skillet. Add one minced garlic clove, and cook a minute or so. Add washed and chopped greens (1 bunch); cover and cook about 5 minutes. Splash with a teaspoon of red wine vinegar, and season with salt and pepper.


July Seasonal Recipe collage for Golden Beets with Black Beans post

July Seasonal Recipes

#Eat Seasonal:

  • This golden beets with black beans recipe is part of July’s seasonal recipe roundup, orchestrated by our friend Becky from The Vintage Mixer blog. Check out Becky’s first post this month for a diverse collection of seasonal recipes.
  • For more recipes showcasing seasonal fruits and veggies, follow the links from other bloggers below. We hope our recipes encourage you to get in the kitchen and cook something delicious—and seasonal!

Summer Melon Cous Cous Salad with Avocado, Grapes and Mint by Foodie Crush

Berry Frangipane Brioche Toast by Vintage Mixer

Paleo Double Chocolate Zucchini Banana Bread by JoyFoodSunshine

Kale Salad with Blueberries Cherries and Goat Cheese by Flavor the Moments

Pesto Butter Corn on the Cob by Cookin’ Canuck

Gluten-Free Strawberry Shortcakes by Food for My Family

Triple Berry No-Bake Cheesecake with Amaretti Crust by Floating Kitchen

Pickled Beets by Healthy Seasonal Recipes

Sour Cream Panna Cotta with Strawberry Compote by Simple Bites

Blueberry Acai Frozen Yogurt by Kitchen Confidante

Lower Carb Zucchini Noodle Pasta Bake by She Likes Food

Thanks for reading. Get the latest recipe posts by email—subscribe here. Subscribers also receive my exclusive monthly newsletters with bonus recipes.

For more vegetarian recipe ideas, peruse my Pinterest boards.
Follow me on Facebook for daily vegetarian and healthy living ideas.
I’m hooked on Instagram!
If you make this recipe, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe.

This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

5 from 2 votes
Golden Beets with Black Beans and Cherries
Print
Golden Beets with Black Beans and Dried Cherries
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hrs
 

Finishing this dish is fast when you prep many of the components ahead of time. The beans and cherries can be cooked several days earlier and reheated. Same with the beets--the cooked beets get a quick sauté at the very end.  Have the brown rice ready as well. If you are serving with greens, sauté them in a second skillet at the same time you sauté the beets. 

Course: Main Course
Cuisine: Vegan, Vegetarian
Servings: 6 servings
Author: Letty | Letty's Kitchen
Ingredients
  • 4 small to medium golden beets, cooked and peeled, cut in wedges
  • 3 cups black beans, made from scratch or 2 (15-ounce cans), rinsed and drained (see note)
  • 1/2 cup bean cooking ‘liquor’ or vegetable broth
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • Pinch cayenne pepper to taste (see note)
  • Freshly ground black pepper
  • 2 tablespoons plus 2 teaspoons avocado oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup dried cherries, preferably tart
  • ½ cup water
  • ½ teaspoon red wine vinegar
  • 2 tablespoons chopped cilantro leaves
  • 2 tablespoons chopped Italian parsley leaves
  • Sautéed beet greens or other pungent leafy green (see note)
  • 2 cups cooked brown rice
Instructions
  1. Heat the cooked beans with their “pot liquor” or vegetable broth in a large saucepan with the cumin, smoked paprika, salt, cayenne, and a generous grind of black pepper. Turn the heat down low and keep the beans warm.
  2. Heat the first 2 tablespoons of oil in a medium skillet, over medium heat, until the oil shimmers. Add the onion and sauté until the onion is translucent and soft, about 10 minutes. Add the garlic and cook and stir another minute. Add to the beans.
  3. Put the cherries and water in the empty skillet. Simmer on low heat until the cherries are very soft, 5 to 10 minutes. Add the cherries and their liquid to the beans. Stir in the vinegar. Taste and adjust the seasonings with salt, freshly ground black pepper, and cayenne pepper. The beans with cherries can be prepped to this point and refrigerated for up to 2 days.

  4. Wipe out the skillet. Heat the remaining oil over medium high heat. Add the beet wedges, sprinkle them with salt, and cook until heated through.
  5. Serve the golden beet wedges and smoky black beans with brown rice, and if you wish, sautéed greens. Garnish with cilantro and parsley.
Recipe Notes
  • If you cook dried beans from scratch, add a couple of dried chiles to the pot and add cayenne to taste.
  • To pressure cook black beans, follow the technique for pressure cooking garbanzo beans—but cut the cooking time in half.
  • Prep ahead: The beans and cherries can be prepared ahead of time and kept in the fridge for 2 days.
  • To sauté the greens: Heat a tablespoon of olive oil in a skillet. Add one minced garlic clove, and cook a minute or so. Add washed and chopped greens (1 bunch); cover and cook about 5 minutes. Splash with a teaspoon of red wine vinegar, and season with salt and pepper.
Golden beets with black beans and dried cherries, a delicious vegetarian meal inspired by Brazilian feijoada. Serve with brown rice and sautéed greens.

17 comments

  • I LOVE that you use the whole beet Letty! Golden beets are some of my favorites! Reply · 10 July, 2017

    • Thank you Laura. I’m always delighted to find beets with good-looking greens attached! Reply · 10 July, 2017

  • We love beans in our home and this is such a creative recipe! Reply · 10 July, 2017

    • We eat beans quite often here too! Beans are such an excellent source of protein and fiber. Reply · 10 July, 2017

  • The beet greens are such an added bonus — I love using them in salads or tossing them soups! I’ve never heard of the Brazilian dish but yours is just beautiful and the flavors sound fantastic! Reply · 10 July, 2017

    • Thank you Marcie! I usually chop up the beet stems too, like I do with chard. The stems give the beans a nice texture too. Reply · 10 July, 2017

  • Golden beets are such a treat — and perhaps more so are those delicious beet greens! I love the nod to feijoada — it’s been so long since I’ve eaten it! Reply · 10 July, 2017

  • Thanks, Letty. We enjoy your recipes. Reply · 10 July, 2017

    • Thanks back to you! Reply · 10 July, 2017

  • I love golden beets! Lucky you to get some in your CSA share! This dish looks so hearty and delicious! Reply · 10 July, 2017

    • Yes! Love to see what’s in the box each week! And figure out what to cook with it all. Reply · 10 July, 2017

  • I absolutely love the black bean and tart cherry combo!! I’m totally going to use that soon! This dish looks delicious! Reply · 10 July, 2017

    • Thanks Izzy. The fruity and the earthy smoky balance quite nicely! Reply · 10 July, 2017

  • I love the idea of adding the softened cherries to the beans! I bet these flavors are incredible together. Reply · 11 July, 2017

  • Yes I do love golden beets and black beans next to each other on the plate. I think EVERYONE does. GREG Reply · 20 July, 2017

    • Thanks Greg! For all the beet lovers in the world! Reply · 21 July, 2017

Leave a Reply