You just gotta love those lips!
Here we are at the Chinese/Japanese tea garden last week when Dad was here. I mean Grandpa. And no, I'm not trying to insult either China or Japan-- the tea garden was labled in one place as "chinese" and in another as "japanese". So which is it? I don't know. Good job at insulting two countries, San Antonio!
And now for the Brazilian Black Bean Stew recipe! Seriously, is there any way to go wrong with these ingredients??? Mmmmm!Brazilian Black Bean Stew
1Tbsp Olive Oil
13/lb cooked ham, chopped (we used neither sausage nor ham-- we used pulled chicken. You can use whatever meat you want or have on hand).
1 medium onion, chopped
2 cloves minced garlic (we used 4)
2 large sweet potatoes, peeled and diced
1 large red bell pepper, diced (we used one red, one yellow, one green)
2 (14.5oz) cans diced tomato with juice
1 small hot green chili pepper, diced
1 1/2 C. water (we used 2 cups chicken broth)
2 (16oz) cans black beans, rinsed and drained (we used bagged beans since they are so cheap)
1 mango, peeled seeded and diced
Fresh chopped cilantro to taste
salt to taste
1. Heat oil in large pot over medium heat. Cook onions until soft. Add garlic, cook until soft. Mix in sweet potatoes, bell peppers, tomatoes with juice, chili pepper, water (or stock), and meat. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until sweet potatoes are tender.
2. Stir beans into the pot, cook uncovered until heated through. Mix in mango and cilantro, season with salt. Eat! Yum!!
We eat ours plain or serve it over quinoa (although you can also serve with rice). It's a good idea to mix a bit of some sort of fat (coconut oil, butter, sour cream) into the stew when served to make sure your body can absorb all those fat-soluable vitamins! Enjoy!!
Ezekiel's new favorite thing to do is sit on the couch :)