Recipe * Brazilian Black Bean Stew
This is great with steamed swiss chard and warmed whole wheat tortillas. It’s very easy to make, and perfect for winter. Bonus – the bold flavors are “man-friendly.”
Brazilian Black Bean Stew
from VeganKyra at www.Marilu.com
Blue ~ 6 servings
1 Tablespoon vegetable oil
1 large onion, chopped
2 medium cloves garlic, minced
2 medium sweet potatoes (about 1 pound), peeled and diced
1 large red bell pepper, diced
1 (14.5-oz.) can diced tomatoes
1 small hot green chili pepper, or more to taste, minced
2 (15-oz.) cans black beans, drained and rinsed*
1/4 cup chopped fresh cilantro (optional)
1/4 tsp. salt
In large pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook, stirring, until onion is golden, about 3 minutes.
Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili pepper and 1-1/2 cups water. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender but still firm, 10 to 15 minutes.
Stir in beans and simmer gently, uncovered, until heated through, about 5 minutes. Stir in cilantro (optional) and salt. Serve hot.
*Budget tip – Rinse 2 cups of dried black beans in a colander. Add to 4 cups of hot water, and soak overnight. Drain and rinse, then put the beans in 7 cups of fresh water and bring to a boil. Boil for 10 minutes, then reduce heat to an active simmer and partially cover (tip the lid a little). Boil for 2 hours, or until the beans are soft. Can be prepared in advance.
