Vegetable feijoada

Ingredients

• 2 whole dried red peppers or 1/4 teaspoon. crushed red pepper flakes
• 1 teaspoon. ground cumin
• 2 teaspoons. dried leaf thyme or 1 tsp. ground thyme
• 2 medium sweet potatoes, peeled, sliced lengthwise into quarters and then into 1/4-inch thick slices
• 1 large or 2 medium leeks (white parts only), rinsed and sliced lengthwise info 1/2-inch thick slices
• 1 red bell pepper, seeded and sliced lengthwise into 1/2-inch wide slices
• 1 yellow bell pepper, seeded and sliced lengthwise into 1/2-inch wide slices
• 1 medium yellow onion, peeled and sliced lengthwise into 1/2-inch thick slices
• 2 tablsespoons. fresh-squeezed lime juice
• 1 large tomato, sliced into 1/4-inch thick slices
• 2 16-ounces cans black beans
• Thin lime or orange slices, and cilantro sprigs for garnish
• Cooked rice (optional)

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Preparation

• Heat a little veggie broth or water and add dried red peppers or crushed red pepper flakes, cumin and thyme; lower heat and cook 1 minute.
• Add sweet potatoes; cook 5 minutes. Add leeks; cook 5 minutes more.
• Stir in bell peppers and Onion, cook 5 minutes. Add lime juice, combine well and cook 5 minutes more.
• Add tomato slices. Coat saucepan with nonstick cooking spray; set over low heat.
  
• Add Beans and cook, stirring, until hot, about 3 minutes; drain.
• Place Beans in a casserole or serving bowl; add vegetables.
• Garnish with lime or orange slices, cilantro sprigs; serve at once.

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