Brazilian Black Beans

By á-3341

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

Preparation

Step 1

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.