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Ingredients
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2 cups cooked black beans (canned or cooked from dry)
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1 onion, finely chopped
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3 cloves garlic, minced
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1 red bell pepper, diced
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1 green bell pepper, diced
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1 carrot, diced
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1 zucchini, diced
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1 cup cooked brown rice
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1 bay leaf
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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1/2 teaspoon chili powder (adjust to taste for spiciness)
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1 Salt and black pepper, to taste
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2 tablespoons olive oil
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1 Fresh parsley or cilantro, for garnish
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1 Orange slices, for garnish (optional)
Directions
Adjust the chili powder to your preferred level of spiciness. The optional orange slices add a traditional Brazilian touch to the dish.
Steps
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1
Done
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In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they become translucent and fragrant. |
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2
Done
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Add the diced red and green bell peppers, carrots, and zucchini to the pot. Sauté for a few minutes until the vegetables begin to soften. |
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3
Done
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Stir in the cooked black beans, bay leaf, ground cumin, smoked paprika, and chili powder. Mix well to combine all the ingredients. |
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4
Done
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Add enough water to cover the mixture, usually about 2-3 cups, depending on your desired consistency. Season with salt and black pepper to taste. |
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5
Done
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Bring the stew to a boil, then reduce the heat to low, cover, and simmer for about 20-30 minutes, or until the vegetables are tender and the flavors meld together. Stir occasionally, and add more water if needed to reach your preferred consistency. |
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6
Done
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While the stew is simmering, prepare the cooked brown rice according to the package instructions. |
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7
Done
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Once the stew is ready, remove the bay leaf. |
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8
Done
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To serve, spoon a generous portion of the Brazilian Black Bean Stew over a bed of cooked brown rice. Garnish with fresh parsley or cilantro, and optionally, serve with orange slices for a traditional touch. |
