Brazilian Black Beans

Brazilian Black Beans
Brazilian Black Beans

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    medium beets, scrubbed and trimmed

  • 1

    bag (1 pound) dried black beans, rinsed

  • coarse salt and ground pepper

  • 2

    garlic cloves, peeled

  • 2

    T vegetable oil

  • 1

    scallion, thinly sliced, plus more for serving

  • 1/2

    cup chopped fresh cilantro

  • cooked rice, for serving

  • lime wedges and shredded cheddar, for serving

Directions

Simmering the dried black beans with the beets infuses them with flavor and color. This dish can be made up to 3 days ahead: add the toppings just berfore serving. In a 6-quart Dutch oven or other heavy pot, combine beets, beans, and enough water to cover; season with salt and pepper. Bring to a boil. Reduce to a simmer and cook until beets are tender, about 45 minutes to 1 hour (add more water to cover, if needed). Transfer beets to a bowl. When cool enough to handle, peel and dice. Continue to cook beans until tender, about 1 hour more, pour off any excess liquid. Finely chop garlic and sprinkle with salt. Using a chef's knife, press flat side of blade back and forth across garlic to make a paste. In a small skillet, heat oil over medium heat. Add garlic paste, scallion, and cilantro. Cook strirring frequently, until scallion has softened about 2 to 4 minutes. Stir scallion mixture into beans. Cook over medium heat until flavors have blended, about 5 minutes. Serve beans and beets over rice, topped with scallion and cheddar, with lime wedges along side.

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