Brazilian Black Bean Stew Recipe

Rinse the black beans and soak them in water overnight.

In a large pot, heat olive oil over medium heat. Add onions, garlic, and bell pepper. Sauté until onions turn translucent.

Add tomatoes, carrots, bay leaves, cumin powder, paprika, oregano, salt, and pepper. Cook for 5 minutes until vegetables are slightly softened.

Drain the soaked black beans and add them to the pot. Stir well to combine.

Pour in the vegetable broth and bring to a boil. Then reduce heat to low, cover, and simmer for 2 hours or until beans are tender.

Remove bay leaves and adjust seasoning if needed.

Serve hot with rice or bread.