Brazilian Vegetable Feijoada

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1/4 teaspoon red pepper flakes
• 1 teaspoon ground cumin
• 1 teaspoon ground thyme
• 2 medium sweet potatoes, peeled and chopped
• 1 large leek, cut into 1/2-inch slices ( part only)
• 1 red bell pepper, cut lengthwise into 1/2-inch slices
• 1 yellow bell pepper, cut lengthwise into 1/2-inch slices
• 1 medium yellow onion, sliced into 1/2-inch crescents
• 1 tablespoon dark rum
• 2 tablespoons fresh lime juice
• 1 large tomato, cut lengthwise into 1/2-inch slices
• nonstick cooking spray
• 2 (16 ounce) cans black beans, drained and rinsed
• fresh cilantro, chopped
• cooked rice (optional)

Recipe

• 1 in a large pot over medium heat, heat oil.
• 2 add pepper flakes, cumin, and thyme, and cook, stirring, until fragrant, about 20 seconds.
• 3 add sweet potatoes and cook for 5 minutes, stirring occasionally.
• 4 add leek and cook for 5 minutes more, stirring occasionally.
• 5 stir in peppers and onion and cook for 5 minutes.
• 6 add rum and lime juice.
• 7 cook until sweet potatoes are tender, about 5 minutes more.
• 8 stir in tomato.
• 9 spray a small saucepan with nonstick cooking spray.
• 10 add beans and cook until hot, about 3 minutes. (add water a little at a time to prevent sticking.)
• 11 to serve, pour beans in a casserole, serving bowl, or platter, and pour sweet potato mixture on top of beans.
• 12 garnish with cilantro.
• 13 if serving over rice or other grain, form a ring around serving platter with rice or grain, pour beans into center of platter, and top with sweet potato mixture.
• 14 per serving: 305 calories; 10g protein; 5g fat; 54g carbohydrates; 0 cholesterol; 22mg sodium; 12g fiber.