Brazilian Black Bean Stew

Photo: flickr user EVERYDAYLIFEMODERN

Ingredients

1 tablespoon vegetable oil

1 lrg onion, chopped

2 mediums garlic cloves, minced

2 mediums sweet potatoes, peeled and diced

(1 to 1 1/2 lbs.)

1 lrg red bell pepper, diced

14 1/2 ounces canned diced tomatoes

1 small hot green chili pepper, or more

to taste, minced

32 ounces canned black beans, drained and rinsed

1 ripe mango, pitted

peeled and diced

1/4 cup chopped fresh cilantro

1/4 teaspoon salt

Preparation

6 SERVINGS DAIRY-FREE

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.

Meal plan: 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.