Brazilian Black Beans - Vegitarian

• 1 pound Dried black beans
• 4 medium Beets, scrubbed
• 2 tablespoons fresh garlic, finely chopped
• 2 tablespoons coarse salt
• 2 tablespoons corn oil
• 3/4 cup scallions, chopped
• 1/2 cup fresh cilantro, chopped

1. In a medium stock pot, combine beans and beets. Add enough water to cover by 1/2 inch, about 8 cups. Bring to a boil, then reduce to a simmer and cook until the beets are tender when pierced with the tip of a knife, 40 to 60 minutes. Remove beets and continue to cook beans until tender, 1-2 hours more. Peel beets, once they're cool and use as desired.
2. Mash together garlic and salt to make a paste. In a medium skillet, heat oil over medium heat, add garlic and salt mixture, scallions and cilantro. Cook stirring frequently until scallions are soft, 2-4 minutes. Stir mixture into cooked beans and simmer for 5 minutes.
3. Serve with white rice and sauteed Kale (see recipe)

black beans, beets, fresh garlic, coarse salt, corn oil, scallions, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/brazilian-black-beans-vegitarian-50037965 (may not work)