A hearty and flavorful vegetarian stew inspired by the traditional Brazilian Feijoada, perfect for a comforting meal.
Rinse the black beans under cold water and soak them overnight in a bowl of water.
Soaking beans overnight reduces cooking time and improves digestibility.
Drain and rinse the soaked beans, then place them in a medium saucepan with fresh water. Cook over medium heat until tender, about 1 hour.
Add a bay leaf to the cooking water for extra flavor.
Heat the oil in a large saucepan over medium heat. Add the chopped onion, bell peppers, and garlic, and sauté until softened, about 8 minutes.
Stir frequently to prevent the garlic from burning.
Add the chopped tomatoes and chipotle pepper to the saucepan. Cook for another 5 minutes, stirring occasionally.
Crush the tomatoes slightly with the spoon to release their juices.
Add the cooked beans, sweet potatoes, and thyme to the saucepan. Pour in 2 cups of the reserved bean cooking liquid. Simmer over medium heat for 25 minutes, stirring occasionally.
Cut the sweet potatoes into even pieces to ensure they cook evenly.
Stir in the parsley and salt, and cook for an additional 5 minutes.
Taste and adjust seasoning as needed.
Serve the stew over cooked rice in bowls. Enjoy your meal!
Garnish with fresh parsley or a wedge of lime for added freshness.
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