Feijoada (Paleo Black Bean Stew)

Ingredients

• 2 tbsp Olive Oil
• 1 medium Onion
• 4 cloves Garlic
• 1 medium Sweet Potato
• 2 medium Plantain
• 2 cups Black Beans
• 1 tsp Smoked Paprika
• 1 tsp Cumin
• 1 tsp Oregano
• 6 cups Chicken Broth
• 1 tsp Sea Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Heat the 2 tbsp of Olive Oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the 1 medium Onion, chopped into 1/2-inch pieces, and the 4 cloves of Garlic, minced. Sauté for 5-7 minutes, or until the onion pieces are softened and look see-through.
2. 2Add the 1 medium Sweet Potato, peeled and cut into 1/2-inch cubes, and the 2 medium Plantains, peeled and cut into 1/2-inch thick rounds. Cook for 8-10 minutes, stirring occasionally, until the sweet potato and plantain pieces are slightly browned and starting to soften.
3. 3Stir in the 2 cups of Black Beans, 1 tsp of Smoked Paprika, 1 tsp of Cumin, and 1 tsp of Oregano. Pour in the 6 cups of Chicken Broth. Increase the heat to bring the mixture to a boil.
4. 4Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 90 minutes, or until the black beans are tender. Stir the stew every 15-20 minutes to prevent sticking.
5. 5Taste the stew and season with the 1 tsp of Sea Salt and 0.5 tsp of Black Pepper. Stir well to combine.

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