Feijoada - Brazilian Black Bean Stew

• 2 cups dried black beans, soaked 8 hours and drained
• 10 cups water
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 2 red bell peppers, chopped
• 2 medium tomatoes, diced
• 4 garlic cloves, minced
• 4 medium red potatoes, cut into 1/2-inch dice
• 4 medium carrots, peeled and coarsely chopped
• 2 teaspoons dried thyme
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 2 teaspoons liquid smoke flavoring
• 1/2 cup fresh parsley, chopped

1. In a large saucepan or Dutch oven, combine the beans and the 10 cups water.
2. Cook over low heat until the beans are tender, about 1 to 1 1/2 hours.
3. Drain and RESERVE 3 1/2 cups of the cooking liquid.
4. Heat the oil over medium heat in a large saucepan or Dutch oven and add the onion, bell peppers, tomatoes, and garlic. Cook, stirring constantly, for 8-10 minutes.
5. Add the beans, reserved cooking liquid, potatoes, carrots, thyme, cumin, salt, and pepper and cook, uncovered, over medium low heat, stirring occasionally, for 50 minutes to 1 hour.
6. Stir in liquid smoke flavoring and fresh chopped parsley.
7. Let stand 10-15 minutes before serving.

black beans, water, olive oil, yellow onion, red bell peppers, tomatoes, garlic, red potatoes, carrots, thyme, ground cumin, salt, fresh ground black pepper, liquid smoke flavoring, fresh parsley

Taken from www.food.com/recipe/feijoada-brazilian-black-bean-stew-309341 (may not work)