Brazilian Black Bean Stew - {Feijoada}

Recipe Ingredients

3 cups	711ml	Water
1 cup	237ml	Tomato juice
1 1/2 cups	240g / 8.5oz	Brown rice
1 tablespoon	15ml	Light olive oil
1 tablespoon	15ml	Onion - chopped (large)
2		Garlic cloves - minced
2		Sweet potatoes - peeled, diced (medium)
4 cups	640g / 22oz	Cooked black beans
		= (or two 16-oz cans, drained and rinsed)
1		Red bell pepper - diced (large)
1 cup	62g / 2.2oz	Diced ripe tomatoes
		= (or 1 cup canned diced tomatoes)
1		Fresh hot green chili - or more to taste (small)
1/4 cup	4g / 0.1oz	Chopped fresh cilantro or parsley
		Salt - to taste

Recipe Instructions

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.

Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com

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