Feijoada is the national dish of Brazil. It's served everywhere in Brazil, from beach-side stands to the finest restaurants. This version captures the spirit of feijoada minus the meat. Chipotle pepper adds a hint of smoky heat.
- 5 1⁄2 cups dried black beans, rinsed and drained
- 1 tablespoon 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 canned chipotle pepper, chopped
- 2 cups sweet potatoes, peeled and diced (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)
- In a medium saucepan, place the beans in plenty of water and cook for about 1 hour, over medium heat, until tender.
- Drain and reserve 2 cups of the cooking liquid.
- In a large saucepan, heat the oil.
- Add the onion, bell peppers, tomato, garlic, and chipotle peppers and saute for 8 to 10 minutes.
- Add the beans, cooking liquid, sweet potatoes, and thyme and cook for 25 to 30 minutes over medium heat, stirring occasionally.
- Stir in the parsley and salt and cook for 5 to 10 minutes more.
- Spoon the rice into bowls and ladle the feijoada over the top.