Ingredients

• 5 1/2 cups dried black beans, rinsed and drained
• 1 tablespoon canola oil
• 1 large yellow onion, diced
• 2 medium red bell peppers or 2 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 parsley
• 1 teaspoon salt
• 4 cups cooked rice (white or brown)

Instructions

1. In a medium saucepan, place the beans in plenty of water and cook for about 1 hour, over medium heat, until tender.

2. Drain and reserve 2 cups of the cooking liquid.

3. In a large saucepan, heat the oil.

4. Add the onion, bell peppers, tomato, garlic, and chipotle peppers and saute for 8 to 10 minutes.

5. Add the beans, cooking liquid, sweet potatoes, and thyme and cook for 25 to 30 minutes over medium heat, stirring occasionally.

6. Stir in the parsley and salt and cook for 5 to 10 minutes more.

7. Spoon the rice into bowls and ladle the feijoada over the top.