Recipe: Brazilian Black Bean Stew (served over rice, vegetarian)

BRAZILIAN BLACK BEAN STEW

"A beautiful bowl of black beans, sweet potatoes, and peppers served over rice. 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 sauteed in olive oil) and slices of mango and/or papaya."

FOR THE RICE:
1 cup salt-free tomato juice
4 1/2 cups water, divided use
1 cup raw brown rice, rinsed
FOR THE STEW:
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 12/3 cups dried) or (two cans 16-ounces each, drained and rinsed)
1 medium red bell pepper, cut in short, narrow strips
1 medium green or yellow bell pepper, cut in 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 (plus more for garnish)
Salt and freshly ground black pepper (to taste)

Combine the tomato juice and 3 cups of water in a large saucepan and bring to a simmer. Add the rice, then lower the heat and simmer gently, covered, until all the liquid is absorbed, about 30 minutes. Set aside.

Meanwhile, heat the oil in a large soup pot. Add the onion and saute over medium-low heat until translucent. Add the garlic and continue to saute until the onion is golden.

Stir in the sweet potatoes and the remaining 1 1/2 cups of water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the sweet potatoes are just tender but still firm, about 10 to 15 minutes.

Add the beans, bell peppers, tomatoes, chili, cumin and thyme. Simmer gently for 10 to 15 minutes longer, uncovered. The stew should have the consistency of a thick chili - moist but not soupy. Add a bit more water if too thick.

Stir in half of the parsley or cilantro and season with salt and pepper.

Serve over the hot cooked rice in shallow bowls and garnish each serving with a little of the extra parsley or cilantro.

Makes 6 to 8 servings
Source: Vegetarian Soups and Hearty Stews for All Seasons by Nava Atlas