Feijoada - Brazilian Black Bean Stew - cooking recipe

Ingredients

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

Preparation

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.