Veggie Feijoada with Chicken Sausage

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)

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

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)

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

Step 4 Add to pot, diced sweet potatoes, chicken sausage and beans. Simmer for 30 minutes. (Elizabeth Carrion)

Step 5 Discard bay leaves before serving. Add salt and pepper to taste if desired. Garnish with chopped tomato. (Elizabeth Carrion)

Cooking Tip 1 Make a day ahead for an even deeper flavor. (Elizabeth Carrion)

Cooking Tip 2 Chop all veggies, sweet potato and sausage before you begin cooking. (Elizabeth Carrion)