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Brazilian Black Beans

Simmering the dried black beans with the beets infuses them with flavor and color.

  • Prep:
  • Total Time:
  • Servings: 6
Brazilian Black Beans

Source: Everyday Food, April 2009


  • 3 medium beets, scrubbed and trimmed
  • 1 bag (1 pound) dried black beans, rinsed
  • Coarse salt and ground pepper
  • 2 garlic cloves, peeled
  • 2 tablespoons 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


  1. 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, 45 minutes to 1 hour (add more water to cover, if needed).

  2. 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.

  3. Finely chop garlic, and sprinkle with salt. Using a chefs knife, press a flat side of blade back and forth across garlic to make a paste. In a small skillet, heat oil over medium; add garlic paste, scallion, and cilantro. Cook, stirring frequently, until scallion has softened, 2 to 4 minutes.

  4. Stir scallion mixture into beans; cook over medium until flavors have blended, about 5 minutes. Serve beans and beets over rice, topped with scallion and cheddar, with lime wedges alongside.

Cook's Note

You can make this dish up to 3 days ahead; add the toppings just before serving.

Reviews (3)

  • svallerie 6 Sep, 2010

    Great recipe. However, this is a lot of beans. I use 1/2 lb of beans. Also, I like my garlic, so I use 4 clove, 6 scallions and the whole bunch of cilantro. Then I top if off with avocado and tomatoes. It is a wonderful meal.

  • lilyfrancessmom 26 Aug, 2009

    This recipe is great! We loved it. We are trying to have one meatless meal each week to save money and the environment and this is a new family favorite.

  • AnnieGB 17 May, 2009

    We made these because we received some beets from our local CSA and didn't know what to do with them. This recipe was certainly yummy! The lime juice really adds something.

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