Brazilian Vegetable Feijoada

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Brazilian Vegetable Feijoada

 

2 whole dried red peppers or 1/4 tsp. crushed red pepper flakes

1 tsp. ground cumin

2 tsp. dried leaf thyme or 1 tsp. ground thyme

2 medium sweet potatoes, peeled, sliced lengthwise into quarters and

then into 1/4-inch thick slices

1 large or 2 medium leeks (white parts only), rinsed and sliced

lengthwise info 1/2-inch thick slices

1 red bell pepper, seeded and sliced lengthwise into 1/2-inch wide

slices

1 yellow bell pepper, seeded and sliced lengthwise into

1/2-inch wide slices

1 medium yellow onion, peeled and sliced lengthwise into

1/2-inch thick slices

2 Tbs. fresh-squeezed limejuice

1 large tomato, sliced into 1/4-inch thick slices

2 16-oz cans black beans

Thin lime or orange slices, and cilantro sprigs for garnish

Cooked rice (optional)

 

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. Add sweet

potatoes; cook 5 minutes. Add leeks; cook 5 minutes more. Stir in bell peppers

and onion, cook 5 minutes. Add limejuice, combine well and cook 5 minutes more.

Add tomato slices.

Coat saucepan with nonstick cooking spray; set over low heat. Add beans and

cook, stirring, until hot, about 3 minutes; drain. Place beans in a casserole or

serving bowl; add vegetables. Garnish with lime or orange slices, cilantro

sprigs; serve at once. Serve over rice if desired. Makes 6 servings.

 

 

 

 

 

 

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