This is a nice classic stew from Brazil that is loaded with beans, sweet potatoes, veggies and is served on brown rice topped by a fresh salsa. It comes together in only 35 minutes and is gluten free, and vegetarian. If you want meat some nice beef, chicken or shrimp would go nicely. Just add in what you like!
This recipe serves 2
1/2 c. brown rice
1 sweet potato
1 small onion
2 cloves of garlic
1 yellow or orange pepper
1/2 large or one small zucchini
1 T. ground coriander
1 can black beans
1 bunch cilantro
3-4 tomatoes
1/2 lime
3 T. plain yogurt
Put the rice into a pot, cover with 1 c. cold water. Bring to a boil, then simmer for 25 minutes. Add more water if necessary. Drain. While this is cooking...
Peel and cut into small cubes the sweet potato. Cover with cold water in a saucepan, bring to a boil, cover and cook on medium for 15 minutes. Drain.
Peel and chop the garlic and 3/4 of the onion, mincing. Chop the pepper into small pieces. Thinly slice and then cube the zucchini. Heat 1 T. loive oil in a large pot. Add the onion, garlic, peppers and coriander. Cook over medium heat for 10 minutes. Add the can of beans, including the water in the can. Add the zucchini. Bring to a boil, reduce heat and simmer for 10 minutes.
Dice the tomato and chop the cilantro. Combine remaining onion, tomatoes, cilantro, the juice of 1/2 a lime and 1 T. olive oil in a bowl. Serve the stew: Place rice into a bowl, top with zucchini mixture, then top that with the cilantro mixture. Finally, place a spoonful of yogurt on the top.
This recipe serves 2
1/2 c. brown rice
1 sweet potato
1 small onion
2 cloves of garlic
1 yellow or orange pepper
1/2 large or one small zucchini
1 T. ground coriander
1 can black beans
1 bunch cilantro
3-4 tomatoes
1/2 lime
3 T. plain yogurt
Put the rice into a pot, cover with 1 c. cold water. Bring to a boil, then simmer for 25 minutes. Add more water if necessary. Drain. While this is cooking...
Peel and cut into small cubes the sweet potato. Cover with cold water in a saucepan, bring to a boil, cover and cook on medium for 15 minutes. Drain.
Peel and chop the garlic and 3/4 of the onion, mincing. Chop the pepper into small pieces. Thinly slice and then cube the zucchini. Heat 1 T. loive oil in a large pot. Add the onion, garlic, peppers and coriander. Cook over medium heat for 10 minutes. Add the can of beans, including the water in the can. Add the zucchini. Bring to a boil, reduce heat and simmer for 10 minutes.
Dice the tomato and chop the cilantro. Combine remaining onion, tomatoes, cilantro, the juice of 1/2 a lime and 1 T. olive oil in a bowl. Serve the stew: Place rice into a bowl, top with zucchini mixture, then top that with the cilantro mixture. Finally, place a spoonful of yogurt on the top.
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