Brazilian Black Bean Stew (Feijoada)

Recipe by Nava Atlas, author of The Vegetarian Family Cookbook, Vegetarian Express, and many more.
Wine pairing: Badger Mountain Riesling
Recipe taken from Willy Street Newsletter.

ingredients

3 cups water
1 cup tomato juice

1 1/2 cups brown rice

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
2 medium sweet potatoes, peeled and diced
1 1/2 cups water

4 cups cooked black beans, or two 16 ounce cans, drained and rinsed
1 large red bell pepper, diced
1 cup diced ripe tomatoes
1 small fresh hot green chili, or more to taste

1/4 cup chopped fresh cilantro or parsley
salt to taste

directions

1
Combine the water and tomato juice in a large saucepan and bring to a simmer. Add the rice, then lower the heat and simmer gently, covered, until all the liquid is absorbed, about 35 minutes.
2
Heat the oil in a large soup pot or steep-sided stir-fry pan. Add the onion and saute over medium heat until translucent. Add the garlic and continue to saute until the onion is golden. Stir the diced sweet potatoes into the pot along with 1 1/2 cups of water. Bring to simmer, and then simmer gently, covered, until the sweet potato dice are just tender but still firm, about 10-15 minutes.
3
Add the beans, bell pepper, tomatoes, and chili. Simmer gently for 15 minutes more, uncovered.
4
Stir in the parsley or cilantro and season to taste with salt. Serve over the hot cooked rice.

Source: Epicurious