Brazilian Black Bean Stew

Name: Brazilian Black Bean Stew
Yield: 6 to 8 servings
Ingredients: 1 cup salt-free tomato juice; 4 1/2 cups water; 1 1/2 cups raw brown rice, rinsed; 1 tablespoon olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 2 medium sweet potatoes, peeled and diced; 4 cups cooked black beans (about 1 2/3 cups dried), or two 16-ounce cans, drained and rinsed; 1 medium red bell pepper, cut into short, narrow strips; 1 medium green or yellow bell pepper, cut into short, narrow strips; 1 cup diced ripe tomatoes, or 1 cup salt-free canned diced tomatoes; 1 small fresh hot green chili, or more to taste; 1 1/2 teaspoons ground cumin; 1/2 teaspoon dried thyme; 1/2 cup chopped fresh parsley or cilantro; Salt and freshly ground pepper to taste

December 9, 2011

A vegetarian version of Brazil’s famous national dish, feijoada, this stew is abundant with nourishing ingredients. Serve with steamed fresh greens (you can dress them with garlic sautéed in olive oil) and slices of mango and/or papaya.

Recipe notes

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