Ingredients
- 5 1/2 cups dried black beans (rinsed and drained)
- 1 tablespoon oil (canola oil)
- 1 large yellow onion (diced)
- 2 medium red bell peppers (or 2 medium green bell peppers, diced)
- 1 large tomato (diced)
- 4 garlic cloves, minced
- 1 chipotle pepper, chopped (canned)
- 2 cups diced sweet potatoes (peeled, 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)
How to Make
-
Step 1: In a medium saucepan, place the beans in plenty of water and cook for about 1 hour, over medium heat, until tender.
-
Step 2: Drain and reserve 2 cups of the cooking liquid.
-
Step 3: In a large saucepan, heat the oil.
-
Step 4: Add the onion, bell peppers, tomato, garlic, and chipotle peppers and saute for 8 to 10 minutes.
-
Step 5: Add the beans, cooking liquid, sweet potatoes, and thyme and cook for 25 to 30 minutes over medium heat, stirring occasionally.
-
Step 6: Stir in the parsley and salt and cook for 5 to 10 minutes more.
-
Step 7: Spoon the rice into bowls and ladle the feijoada over the top.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.