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Cook2 hrs 40 mins
A vegan stew typical in Brazil. Prep time does not include bean soaking. You can probably streamline this by using the equivelent amount of canned black beans, rinsed and drained and skip the beginning step.
- 2 cups dried black beans, soaked 8 hours and drained
- 10 cups water
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 red bell peppers, chopped
- 2 medium tomatoes, diced
- 4 garlic cloves, minced
- 4 medium red potatoes, cut into 1/2-inch dice
- 4 medium carrots, peeled and coarsely chopped
- 2 teaspoons dried thyme
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 2 teaspoons liquid smoke flavoring
- 1⁄2 cup fresh parsley, chopped
- In a large saucepan or Dutch oven, combine the beans and the 10 cups water.
- Cook over low heat until the beans are tender, about 1 to 1 1/2 hours.
- Drain and RESERVE 3 1/2 cups of the cooking liquid.
- Heat the oil over medium heat in a large saucepan or Dutch oven and add the onion, bell peppers, tomatoes, and garlic. Cook, stirring constantly, for 8-10 minutes.
- Add the beans, reserved cooking liquid, potatoes, carrots, thyme, cumin, salt, and pepper and cook, uncovered, over medium low heat, stirring occasionally, for 50 minutes to 1 hour.
- Stir in liquid smoke flavoring and fresh chopped parsley.
- Let stand 10-15 minutes before serving.