Ingredients
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5 1/2 cups dried black beans, rinsed and drained
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1 tablespoon canola oil
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1 large yellow onion, diced
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1 large tomatoes, diced
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4 garlic cloves, minced
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1 canned chipotle pepper, chopped
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2 cups sweet potatoes, peeled and diced (or butternut squash or white potato)
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2 teaspoons dried thyme leaves (or fresh)
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2 teaspoons dried parsley
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1 teaspoon salt
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4 cups cooked rice (white or brown)
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2 medium red bell peppers or 2 medium green bell peppers, diced
Instructions
- In a medium saucepan, place the beans in plenty of water and cook for about 1 hour, over medium heat, until tender.
- Drain and reserve 2 cups of the cooking liquid.
- In a large saucepan, heat the oil.
- Add the onion, bell peppers, tomato, garlic, and chipotle peppers and saute for 8 to 10 minutes.
- Add the beans, cooking liquid, sweet potatoes, and thyme and cook for 25 to 30 minutes over medium heat, stirring occasionally.
- Stir in the parsley and salt and cook for 5 to 10 minutes more.
- Spoon the rice into bowls and ladle the feijoada over the top.