Brazilian Vegetable Feijoada

Directions

1. 1
   In a large pot over medium heat, heat oil.
2. 2
   Add pepper flakes, cumin, and thyme, and cook, stirring, until fragrant, about 20 seconds.
3. 3
   Add sweet potatoes and cook for 5 minutes, stirring occasionally.
4. 4
   Add leek and cook for 5 minutes more, stirring occasionally.
5. 5
   Stir in peppers and onion and cook for 5 minutes.
6. 6
   Add rum and lime juice.
7. 7
   Cook until sweet potatoes are tender, about 5 minutes more.
8. 8
   Stir in tomato.
9. 9
   Spray a small saucepan with nonstick cooking spray.
10. 10
    Add beans and cook until hot, about 3 minutes. (Add water a little at a time to prevent sticking.)
11. 11
    To serve, pour beans in a casserole, serving bowl, or platter, and pour sweet potato mixture on top of beans.
12. 12
    Garnish with cilantro.
13. 13
    If serving over rice or other grain, form a ring around serving platter with rice or grain, pour beans into center of platter, and top with sweet potato mixture.
14. 14
    Per Serving: 305 Calories; 10g Protein; 5g Fat; 54g Carbohydrates; 0 Cholesterol; 22mg Sodium; 12g Fiber.