BRAZILIAN BLACK BEAN STEW
Steps:
- Combine the tomato juice with 3 cups of the water in a large saucepan and bring to a simmer. Add the rice, then lower the heat and simmer gently, covered, until all the liquid is absorbed, about 30 minutes. Set aside.
- Meanwhile, heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
- Stir in the sweet potatoes and the remaining 1 1/2 cups of water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the sweet potatoes are just tender but still firm, about 10 to 15 minutes.
- Add the beans, bell peppers, tomatoes, chili, cumin, and thyme. Simmer gently for 10 to 15 minutes longer, uncovered. The stew should have the consistency of a thick chili-moist but not soupy. Add a bit more water if too thick.
- Stir in half of the parsley and season with salt and pepper. Serve over the hot cooked rice in shallow bowls and garnish each serving with a little of the extra parsley.
- Nutrition Information
- Per serving:
- Calories: 363
- Total fat: 4g
- Protein: 14g
- Fiber: 13g
- Carbohydrate: 71g
- Cholesterol: 0mg
- Sodium: 150mg
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Ilhandakane Rasbj
[email protected]This stew is so easy to make, even for a beginner cook like me. I'm definitely going to try more recipes from this website.
Malik Tabassum
[email protected]I'm always looking for new vegetarian recipes, and this one definitely fits the bill. It's packed with flavor and protein.
Yasinoromo Yasinoromo
[email protected]This recipe is a great starting point, but I like to add my own personal touch. I usually add some chopped cilantro and a squeeze of lime juice.
tasinkhan Khan
[email protected]I followed the recipe exactly, but my stew turned out bland. I think I'll add more salt and pepper next time.
Hael Encinas
[email protected]This stew is a bit spicy for my taste, but I still enjoyed it. I'll probably cut back on the chili powder next time.
Fatema Ahmed Ashfi
[email protected]I love that this recipe is so versatile. You can add or remove ingredients to suit your own taste.
Tokelo Sehanka
[email protected]This stew is so hearty and filling. It's perfect for a cold winter night.
Brallan Portillo
[email protected]I've made this recipe several times and it always comes out perfect. It's a great way to use up leftover black beans.
Alamin Dali
[email protected]I'm not a big fan of black beans, but I loved this stew! The flavors are so rich and complex.
Jackie Bermejo
[email protected]This recipe is a keeper! It's easy to make and absolutely delicious. I made it for a dinner party and everyone raved about it.