A traditional Brazilian dish
- 4 cups dried black beans, rinsed and drained
- 1 tablespoon vegetable oil
- 1 large white onion, diced
- 1 medium red bell peppers, diced
- 1 medium green bell peppers, diced
- 1 large tomatoes, diced
- 4 garlic cloves, minced
- 1 canned chipotle pepper, chopped
- 2 cups sweet potatoes, peeled and diced (or butternut squash or white potato)
- 2 teaspoons dried thyme leaves (or fresh)
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1 black pepper
- 2 cups cooked rice
- Place the beans in plenty of water in a medium saucepan and cook for about 1 hour, over medium heat, until soft and tender.
- Drain the beans and reserve 2 cups of the cooking liquid.
- Heat the oil in a large saucepan.
- Add the onion, bell peppers, tomato, garlic, and chipotle peppers and saute for 8-10 minutes.
- Maintain the medium heat, add the beans, cooking liquid, sweet potatoes, and thyme and cook for 25 to 30 minutes, stirring occasionally.
- Stir in the parsley, pepper and salt and cook for another 5-10 minutes more.
- Spoon the rice into bowls and ladle the feijoada over the top.
Inspired by Food.Com