Here's a quick vegetarian version of the Brazilian national dish known as feijoada. This stew entices the eye with the colorful contrast of black beans and sweet potatoes and pleases the palate with nourishing ingredients.

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Name: Brazilian Black Bean Stew
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: Brazilian
Ingredients: 1 Tbs. vegetable oil; 1 large onion chopped; 2 medium cloves garlic minced; 2 medium sweet potatoes (1 to 1 1/4 lbs.), peeled and diced; 1 large red bell pepper diced; 14 1/2 -oz. can diced tomatoes; 1 small hot green chili pepper or more to taste, minced; 2 16-oz. cans black beans drained and rinsed; 1 ripe mango pitted, peeled and diced; 1/4 cup chopped fresh cilantro; 1/4 tsp. salt

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INGREDIENTS

1 Tbs. vegetable oil
1 large onion ; chopped
2 medium cloves garlic ; minced
2 medium sweet potatoes ; (1 to 1 1/4 lbs.), peeled and diced
1 large red bell pepper ; diced
14 1/2 -oz. can diced tomatoes
1 small hot green chili pepper ; or more to taste, minced
2 16-oz. cans black beans ; drained and rinsed
1 ripe mango ; pitted, peeled and diced
1/4 cup chopped fresh cilantro
1/4 tsp. salt

Servings

INSTRUCTIONS

Steam some Swiss chard while the stew is simmering and serve with warmed flour tortillas.

In large pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook, stirring, until onion is golden, about 3 minutes.

Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili and 1 1/2 cups water. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender but still firm, 10 to 15 minutes.

Stir in beans and simmer gently, uncovered, until heated through, about 5 minutes. Stir in mango and cook until heated through, about 1 minute. Stir in cilantro and salt. Serve hot.

February 2000

NOTES

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Brazilian Black Bean Stew

1 Tbs. vegetable oil
1 large onion chopped
2 medium cloves garlic minced
2 medium sweet potatoes (1 to 1 1/4 lbs.), peeled and diced
1 large red bell pepper diced
14 1/2 -oz. can diced tomatoes
1 small hot green chili pepper or more to taste, minced
2 16-oz. cans black beans drained and rinsed
1 ripe mango pitted, peeled and diced
1/4 cup chopped fresh cilantro
1/4 tsp. salt

Steam some Swiss chard while the stew is simmering and serve with warmed flour tortillas.
In large pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook, stirring, until onion is golden, about 3 minutes.
Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili and 1 1/2 cups water. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender but still firm, 10 to 15 minutes.
Stir in beans and simmer gently, uncovered, until heated through, about 5 minutes. Stir in mango and cook until heated through, about 1 minute. Stir in cilantro and salt. Serve hot.
February 2000

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Nutrition

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Serving Size: 1 Serving (138g)
Recipe Makes: 1

Calories: 96
Calories from Fat: 18 (19%)

Amt Per Serving		% DV

	Total Fat 2g	3 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 29mg		1 %
Potassium 323.1mg		9 %
Total Carbohydrate 19.2g		6 %
	Dietary Fiber 3.1g	13 %
	Sugars, other 16g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 96

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