Brazilian Vegetable Feijoada - cooking recipe

Ingredients

2 tablespoons olive oil
1/4 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground thyme
2 medium sweet potatoes, peeled and chopped
1 large leek, cut into 1/2-inch slices (white part only)
1 red bell pepper, cut lengthwise into 1/2-inch slices
1 yellow bell pepper, cut lengthwise into 1/2-inch slices
1 medium yellow onion, sliced into 1/2-inch crescents
1 tablespoon dark rum
2 tablespoons fresh lime juice
1 large tomatoes, cut lengthwise into 1/2-inch slices
nonstick cooking spray
2 (16 ounce) cans black beans, drained and rinsed
fresh cilantro, chopped
cooked rice (optional)

Preparation

In a large pot over medium heat, heat oil.
Add pepper flakes, cumin, and thyme, and cook, stirring, until fragrant, about 20 seconds.
Add sweet potatoes and cook for 5 minutes, stirring occasionally.
Add leek and cook for 5 minutes more, stirring occasionally.
Stir in peppers and onion and cook for 5 minutes.
Add rum and lime juice.
Cook until sweet potatoes are tender, about 5 minutes more.
Stir in tomato.
Spray a small saucepan with nonstick cooking spray.
Add beans and cook until hot, about 3 minutes. (Add water a little at a time to prevent sticking.)
To serve, pour beans in a casserole, serving bowl, or platter, and pour sweet potato mixture on top of beans.
Garnish with cilantro.
If serving over rice or other grain, form a ring around serving platter with rice or grain, pour beans into center of platter, and top with sweet potato mixture.
Per Serving: 305 Calories; 10g Protein; 5g Fat; 54g Carbohydrates; 0 Cholesterol; 22mg Sodium; 12g Fiber.