Recipe by *Parsley*
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.
Top Review by VegSocialWorker
Delish! I used dried beans, but cooked them in the crockpot on low while I was at work. I also used canned chopped tomatoes and added a bit extra spices (more cumin, red pepper flakes). The main change is that I totally forgot to add the liquid smoke at the end. I'm sure it would have been lovely. Next time I will remember it for sure. Thanks for posting! Made for the Dec 08 veggie swap.
- 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
Directions See How It's Made
- 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.