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Feijoada

FEIJOADA – BRAZILIAN SUMMER  STEW

(6 servings)

Ingredients

• 3.5 cups water
• 1 cup tomato juice
• 1 1/2 cups brown rice
• 1 tablespoon light olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 4 cups cooked black beans, or two 16-ounce cans, drained and rinsed
• 1 large red bell pepper, diced
• 1 cup diced ripe tomatoes, or 1 cup canned diced tomatoes
• 1 small fresh hot green chili, or more to taste
• 1/2 cup chopped fresh cilantro
• 2 tsp. salt

Directions

1. Place 2 cups water and tomato juice in a large saucepan. Bring to a boil.
2. Add rice and cook until rice is done (35-45 minutes depending on type of rice).
3. Heat the oil in a large soup pot.
4. Add onion and saute until the onion begins to turn translucent.
5. Add garlic and saute for 1-2 minutes more.
6. Add sweet potato and 1.5 cups of water. Bring to a simmer, cover and allow to cook for 10-15 minutes until sweet potato just begins to turn soft.
7. Add the beans, bell pepper, tomato and chili.
8. Simmer another 15 minutes.
9. Turn off the heat and stir in the cilantro.
10. Serve over the rice with a little extra cilantro for garnish.