Golden Beets with Black Beans and Dried Cherries

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. Chop beets into wedges. Steam over brown rice.


2. In a large saucepan, heat over low beans with broth, cumin, paprika, salt, cayenne, and some black pepper.
3. Sauté onion until translucent. Add garlic. Add to beans.
4. Simmer cherries & water on low until very soft, 5 to 10 minutes. Add cherries & liquid to the beans.
5. Stir in the vinegar. Taste and adjust the seasonings with salt, freshly ground black pepper, and cayenne pepper.


6. Wipe out skillet. Heat oil, add beet wedges, sprinkle with salt, cook until heated through.

SAUTEED GREENS
7. Heat oil, add garlic, cook 1 minute
8. Add greens, cover & cook 5 minutes
9. Splash with red wine vinegar, add S&P


10. Serve beets, black beans, greens & rice. Garnish with cilantro and parsley.