Brazilian Black Beans

Prep Time:
25 mins
Total Time:
2 hrs 15 mins

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


  • 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

  • ½ 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 Notes

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

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