Black Bean Stew

Source : Tea Cozy

This stew is unique for its mixing of black beans and sweet potatoes.

3 cups water

1 cup tomato juice

1 1/2 cups brown rice, uncooked

1 Tbsp canola oil

1 large onion, chopped

4 cloves garlic, minced

2 medium sweet potatoes, peeled and chopped

4 cups black beans, cooked (this also amounts to two 1-pound cans, drained and rinsed) 1 large red bell pepper, diced 1 cup tomatoes, chopped 1 hot green chili pepper 1/4 cup parsley, chopped Salt and pepper to taste

Rice:

In a medium pot, combine the water and tomato juice and bring to a low boil. Add the rice and lower the heat, simmering gently until all of the liquid is absorbed. This should take about half an hour.

Stew:

In a large pot, heat the oil and add the onion. Saute over a medium heat until the onions are translucent. Add the garlic and continue to cook until the onions are golden brown.

To the onions, add the sweet potatoes and an additional 1-1/2 cups water. Bring to a low boil. Lower heat and allow to simmer until the potato is tender (usually takes about 10 or 15 minutes).

Add the beans, bell pepper, tomatoes, and chili pepper, and simmer gently for another 15 minutes. Add the parsley, and season to taste with the salt and pepper. Line the bottom of your serving bowls with some of the rice and pour the stew over it.