A delightful autumn one-pot dish: red or classic beets with beans, a vegan dish that is easy to prepare and truly hearty. Enriched with two garlic croutons, it will be the ultimate autumn and winter comfort food. I love vegetables and cook them often; I like to combine leafy greens with legumes to create a hearty one-pot meal. We enjoy it especially for lunch, but it is certainly welcome at dinner too. You can prepare it in phases to make it easy and quick. For instance, while relaxing, you can pre-boil both the beans and the beets. Beans need to be soaked for at least 12 hours and have a cooking time of over an hour, whereas beets cook in a few minutes in boiling water, depending on their tenderness. Once both bases are ready, the dish comes together in no time. If you want, you can also use pre-cooked beans, either borlotti or cannellini will be great. Here are more delightful vegetable recipes
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 2
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Red Beets with Beans
- 2 bunches red beets
- 9 oz pre-cooked borlotti beans
- 1 clove garlic
- 1 chili pepper
- to taste extra virgin olive oil
- to taste salt
Tools for Preparing Red Beets with Beans
- 1 Pot
- 1 Pan
- 1 Knife
- 1 Scissors
- 1 Garlic Press
- 1 Cooking Spatula
- 1 Colander
Steps for Preparing Red Beets with Beans
Place a large pot with plenty of water on the stove to boil the beets. Meanwhile, clean the beets under running water, leaf by leaf. Once washed, chop them finely to taste. Separate the stalks from the green leaves. Boil in water starting with the stalks and letting them cook a few minutes more, then add the green leaves after a few minutes. Drain and let them drip when they are cooked to your preference.
In a pan, add a drizzle of extra virgin olive oil, 1 clove of garlic finely crushed, and a chili pepper quickly chopped with kitchen scissors. Lightly heat and add the beets, letting them absorb the flavors for a few minutes.
Let them absorb the flavors for a few minutes, then add the beans. I used borlotti, but canned beans are fine too, as long as they are of excellent quality and thus tasty. Add salt and let them absorb the flavors for a few minutes. If you prefer a more brothy dish, add a little cooking water from the beets. You can prepare some garlic croutons to accompany the dish, perfect for dipping.
If there are leftovers, they can be stored in the fridge for a couple of days and reheated when needed.
