Brazilian Vegetable Feijoada |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 32 |
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Ingredients:
3/4 teaspoon red pepper flakes |
3 teaspoons ground cumin |
2 tablespoons dried thyme |
6 medium sweet potatoes, peeled, sliced lengthwise, then cut into 1/4-inch, thick slices |
3 leeks |
3 red bell peppers, seeded and sliced lengthwise, into 1/2-inch, wide slices |
3 yellow bell peppers, seeded and sliced lengthwise, into 1/2-inch, wide slices |
3 medium yellow onions, seeded and sliced lengthwise, into 1/2-inch, wide slices |
6 tablespoons lime juice |
3 large tomatoes, sliced into 1/4-inch, thick slices |
6 (16 ounce) cans black beans |
lime slice (to garnish) |
orange slice (to garnish) |
Directions:
1. Heat a little veggie broth or water and add dried red peppers or crushed red pepper flakes, cumin and thyme; lower heat and cook 1 minute.
2. Add sweet potatoes; cook 5 minutes.
3. Add leeks; cook 5 minutes more.
4. Stir in bell peppers and onion, cook 5 minutes.
5. Add lime juice, combine well and cook 5 minutes more.
6. Add tomato slices.
7. Coat saucepan with nonstick cooking spray; set over low heat.
8. Add beans and cook, stirring, until hot, about 3 minutes; drain.
9. Place beans in a casserole or serving bowl; add vegetables.
10. Garnish with lime or orange slices, cilantro sprigs; serve at once.
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