Veggie Feijoada with Chicken Sausage

Traditional Feijoada is a stew of beans with several meats, perfect for special holidays. Happy Thanksgiving!  

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    Feijoada1

    Ingredients 2 tablespoons olive oil
    1 medium yellow onion
    ½  red bell peppers, coarsely chopped
    ½ yellow bell peppers, coarsely chopped
    ½ yellow bell peppers, coarsely chopped
    2 cloves garlic, crushed
    2 cups sliced mushrooms
    ¼ teaspoon crushed red pepper flakes
    1 teaspoon ground cumin
    1 teaspoon dried thyme
    6 cups chicken stock
    1 tablespoons lime juice, half lime
    3 bay leaves
    1 medium sweet potatoes, cubed
    1 pound chicken sausage, sliced crosswise
    2 – 15.5 ounce cans black beans (drained and rinsed)
    2 plum tomatoes, chopped
    Salt and pepper to taste
    Elizabeth Carrion
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    Feijoada2

    Step 1 Heat olive oil and over medium heat sauté onions, peppers, garlic and mushrooms until tender.  
    Elizabeth Carrion
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    Feijoada3

    Step 2 Lower heat and stir in crushed red pepper flakes, cumin, thyme and tomato paste.  Then add chicken stock, lime juice and bay leaves.  Bring to a boil.
    Elizabeth Carrion
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    Feijoada4

    Step 3 While boiling, using a potato masher, mash about 1/3 of the black beans.
    Elizabeth Carrion
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    Feijoada5

    Step 4 Add to pot, diced sweet potatoes, chicken sausage and beans.  Simmer for 30 minutes.
    Elizabeth Carrion
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    Step 5 Discard bay leaves before serving. Add salt and pepper to taste if desired.  Garnish with chopped tomato.
    Elizabeth Carrion
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    Cooking Tip 1 Make a day ahead for an even deeper flavor.
    Elizabeth Carrion
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    Cooking Tip 2 Chop all veggies, sweet potato and sausage before you begin cooking.
    Elizabeth Carrion
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