Brazilian Black Beans
3 medium beets, scrubbed and trimmed
1 bag (1lb) dried black beans, rinsed
2 garlic cloves
2 T vegetable oil
1 scallion, trimmed and thinly sliced
1/2 cup packed chopped cilantro
cooked rice and lime wedges for serving
shredded cheddar cheese for garnish
In a dutch oven or heavy 5 qt pot combine beats, beans and enough water to cover; season with S&P. Bring to a boil, reduce to a simmer and cook, uncovered, until beets are tender when pierced with a knife, about 45 min to an hour. (add more water as needed to keep covered)
Transfer beets to a bowl; when cool enough to handle, rub off skins with paper towels, then cut into dice. Continue to cook beans until tender, about 1 hour more, pour off any excess liquid.
On a cutting board, finely chop garlic and sprinkle with salt. Using a chefs knife, press 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 about 2-4 min.
Stir scallion mixture into beans; cook over medium about 5 min to allow flavors to meld.
Serve beans and beets over rice, with lime wedges. Garnish each portion with cheese, scallions and cilantro. (sour cream is really good too).
Logan Rating: ***