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