Food & Cooking Recipes Lunch Recipes Brazilian Black Beans 3.9 (16) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 2 hrs 15 mins Servings: 6 Simmering the dried black beans with the beets infuses them with flavor and color. 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 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 Directions 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). 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 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. 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. Rate it Print