Brazilian Black Beans

• 3 medium beets, scrubbed and trimmed
• 1 bag (1 pound) dried black beans, rinsed
• Coarse salt and freshly ground pepper
• 2 garlic cloves
• 2 tablespoons vegetable oil, such as safflower
• 1 scallion, trimmed and thinly sliced, plus more for garnish
• 1/2 cup packed coarsely chopped cilantro, plus small sprigs for garnish
• Cooked rice and lime wedges, for serving
• Shredded cheddar cheese, for garnish

1. In a Dutch oven or heavy 5-quart pot, combine beets, beans, and enough water to cover; season with salt and pepper.
2. Bring to a boil; reduce to a simmer, and cook (uncovered) until beets are tender when pierced with the tip of a sharp knife, 45 minutes to 1 hour (add more water to cover, as needed).
3. Transfer beets to a bowl; when cool enough to handle, rub off skins with paper towels, then cut into dice.
4. Continue to cook beans until tender, about 1 hour more; pour off any excess liquid.
5. On a cutting board, finely chop garlic, and sprinkle with salt.
6. Using a chefs knife, press flat side of blade back and forth across garlic to make a paste.
7. In a small skillet, heat oil over medium; add garlic paste, scallion, and cilantro.
8. Cook, stirring frequently, until scallion has softened, 2 to 4 minutes.
9. Stir scallion mixture into beans; cook over medium heat to allow flavors to meld, about 5 minutes.
10. Serve beans and beets over rice, with lime wedges alongside; garnish each portion with cheese, chopped scallion, and a sprig of cilantro.
11. The dish can be prepared through step 4 up to 3 days ahead; let cool completely before refrigerating in an airtight container.
12. Reheat over medium before serving.

beets, black beans, salt, garlic, vegetable oil, scallion, cilantro, rice, cheddar cheese

Taken from www.epicurious.com/recipes/food/views/brazilian-black-beans-388016 (may not work)