Instructions: In a medium stockpot, 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 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 to 2 hours more. Peel beets once theyre cool, and used as desired.

Mash together garlic and salt to make a paste. In a medium skillet, heat oil over medium heat; add garlic-salt mixture, scallions, and cilantro. Cook, stirring frequently, until scallions are soft, 2 to 4 minutes. Stir mixture into cooked beans, and simmer for 5 minutes. Serve.

This recipe yields 6 servings.

Comments: The beets in this recipe are added for color. They can be served with the beans, as a separate vegetable dish, or in a salad.

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