Vegetable Feijoada

Ingredients

 * 2 whole dried red peppers or 1/4 tsp. crushed red pepper flakes
 * 1 tsp. ground cumin
 * 2 tsp. 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 Tbs. fresh-squeezed lime juice
 * 1 large tomato, sliced into 1/4-inch thick slices
 * 2 16-oz cans black beans
 * Thin lime or orange slices, and cilantro sprigs for garnish
 * Cooked rice (optional)

Directions

 * 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.