3 med. beets, scrubbed & trimmed1 lb. dried black beans, rinsed Coarse salt & ground pepper 2 garlic cloves, peeled 2 Tbsp. vegetable oil 1 scallion or onion, thinly sliced, plus more for serving ½ cup chopped fresh cilantro

In a heavy pot, combine beets, beans, & enough water to cover; season with salt & pepper. Bring to boil. Reduce to a simmer. Cook until beets are tender, 45 mins.-1 hr. (add more water to cover, if needed). Transfer beets to a bowl .When cool enough to touch, peel & dice. Continue to cook beans until tender, about 1 hr. more. Pour off excess liquid. Finely chop garlic & sprinkle with salt. Press the flat side of a knife back & forth across garlic to make a paste. In a sm. skillet, heat oil over med.; add garlic paste, scallion, & cilantro. Cook, stirring frequently, until scallion has softened, 2-4 mins. Stir scallion mixture into beans; cook over med. about 5 mins. Serve beans & beets over rice, topped with scallion & cheddar, with lime wedges alongside.

Submitted by member Yenlie Wang