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.

　　

Ingredients

serves 6

　　3 medium beets, scrubbed and trimmed

　　1 bag (1 pound) dried black beans, rinsed

　　Coarse salt and freshly ground pepper

　　2 garlic cloves

　　2 tablespoons vegetable oil, such as safflower

　　1 scallion, trimmed and thinly sliced, plus more for garnish

　　1/2 cup packed coarsely chopped cilantro, plus small sprigs for garnish

　　Cooked rice and lime wedges, for serving

　　Shredded cheddar cheese, for garnish

　　

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.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.