Brazilian Black Bean Stew - (Feijoada)

Ingredients
3 cup water
1 cup tomato juice
1 1/2 cup brown rice
1 tbl light olive oil
1 lrg onion chopped
2 x garlic cloves minced
2 med sweet potatoes peeled, diced
4 cup cooked black beans
    (or two 16-oz cans, drained and rinsed)
1 lrg red bell pepper diced
1 cup diced ripe tomatoes
    (or 1 cup canned diced tomatoes)
1 sm fresh hot green chili or more to taste
1/4 cup chopped fresh cilantro or parsley
    Salt to taste
  

Combine the water and tomato juice in a large saucepan and bring to a simmer. Add the rice, then lower the heat and simmer gently, covered, until all the liquid is absorbed, about 35 minutes.
Heat the oil in a large soup pot or steep-sided stir-fry pan. Add the onion and saute over medium heat until translucent. Add the garlic and continue to saute until the onion is golden.
Stir the diced sweet potatoes into the pot along with 1 1/2 cups of water. Bring to a simmer, then simmer gently, covered, until the sweet potato dice are just tender but still firm, about 10 to 15 minutes.
Add the beans, bell pepper, tomatoes, and chili. Simmer gently for 15 minutes more, uncovered. Stir in the parsley or cilantro and season to taste with salt. Serve over the hot cooked rice.
This recipe yields 6 to 8 servings.
Comments: Serve with steamed fresh greens and a tropical fruit salad.
Description: "A vegetarian version of Brazils famous national dish, this stew is abundant with nourishing ingredients. Youll like the contrast of the black beans and sweet potatoes, both flavor-wise and visually."

 

 

 

Brazilian Soup & Stews