BRAZILLIAN RECIPE; Vegetable Feijoada

Ingredients:

* 3/4 teaspoon red pepper flakes
* 3 teaspoons ground cumin
* 2 tablespoons dried thyme
* 6 medium sweet potatoes, peeled, sliced lengthwise, then cut into 1/4-inch, thick slices
* 3 leeks
* 3 red bell peppers, seeded and sliced lengthwise, into 1/2-inch, wide slices
* 3 yellow bell peppers, seeded and sliced lengthwise, into 1/2-inch, wide slices
* 3 medium yellow onions, seeded and sliced lengthwise, into 1/2-inch, wide slices
* 6 tablespoons lime juice
* 3 large tomatoes, sliced into 1/4-inch, thick slices
* 6 (16 ounce) cans black beans
* lime slice (to garnish)
* orange slice (to garnish)

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.