Brazilian Feijoada (Vegetarian) - cooking recipe

Ingredients

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 tomatoes, 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)

Preparation

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.