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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
Ready-made fermented black bean sauce — instant stir-fry flavor
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
Ready-made fermented black bean sauce — instant stir-fry flavor
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In a medium stock pot, 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 the beets are tender when pierced with the tip of a knife, 40 to 60 minutes. Remove beets and continue to cook beans until tender, 1-2 hours more. Peel beets, once they're cool and use as desired. Mash together garlic and salt to make a paste. In a medium skillet, heat oil over medium heat, add garlic and salt mixture, scallions and cilantro. Cook stirring frequently until scallions are soft, 2-4 minutes. Stir mixture into cooked beans and simmer for 5 minutes. Serve with white rice and sauteed Kale (see recipe)