Golden Beets with Black Beans and Dried Cherries
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.
Servings: 6 servings
- 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
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.
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.
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.
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.
Serve the golden beet wedges and smoky black beans with brown rice, and if you wish, sautéed greens. Garnish with cilantro and parsley.
- 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.
Calories: 186kcal | Carbohydrates: 29g | Protein: 7g | Fat: 5g | Sodium: 571mg | Potassium: 478mg | Fiber: 8g | Sugar: 9g | Vitamin A: 460IU | Vitamin C: 6.7mg | Calcium: 59mg | Iron: 2.6mg