Feijoada - Brazilian Black Bean Stew

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

Directions

1. 1

   In a large saucepan or Dutch oven, combine the beans and the 10 cups water.

2. 2

   Cook over low heat until the beans are tender, about 1 to 1 1/2 hours.

3. 3

   Drain and RESERVE 3 1/2 cups of the cooking liquid.

4. 4

   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.

5. 5

   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.

6. 6

   Stir in liquid smoke flavoring and fresh chopped parsley.

7. 7

   Let stand 10-15 minutes before serving.