In a medium saucepan, place the beans in plenty of water and cook for about 1 hour, over medium heat, until tender.
Drain and reserve 2 cups of the cooking liquid.
In a large saucepan, heat the oil.
Add the onion, bell peppers, tomato, garlic, and chipotle peppers and saute for 8 to 10 minutes.
Add the beans, cooking liquid, sweet potatoes, and thyme and cook for 25 to 30 minutes over medium heat, stirring occasionally.
Stir in the parsley and salt and cook for 5 to 10 minutes more.
Spoon the rice into bowls and ladle the feijoada over the top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1177.97 Kcal (4932 kJ)
Calories from fat	67.32 Kcal
		% Daily Value*
Total Fat	7.48g	12%
Sodium	453.07mg	19%
Potassium	3053.44mg	65%
Total Carbs	227.77g	76%
Sugars	7.87g	31%
Dietary Fiber	32.68g	131%
Protein	49.79g	100%
Vitamin C	46mg	77%
Vitamin A	1.5mg	51%
Iron	31.9mg	177%
Calcium	264.5mg	26%

Amount Per 100 g
Calories	257.23 Kcal (1077 kJ)
Calories from fat	14.7 Kcal
		% Daily Value*
Total Fat	1.63g	12%
Sodium	98.94mg	19%
Potassium	666.77mg	65%
Total Carbs	49.74g	76%
Sugars	1.72g	31%
Dietary Fiber	7.14g	131%
Protein	10.87g	100%
Vitamin C	10mg	77%
Vitamin A	0.3mg	51%
Iron	7mg	177%
Calcium	57.8mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

23.4

Points
29

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium,
cholesterol free,
high fiber

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