Brazilian Feijoada

1 12oz. can black beans
1 T. canola oil
1 yellow onion, diced
2 red bell peppers, seeded and diced
1 large tomato, diced
4 cloves garlic, minced
1 chipotle pepper, chopped
1 sweet potato, chopped
1 red potato, chopped
2 tsp dried thyme
1/4 C. chopped fresh parsley
1 tsp salt

Sauté the onion, bell peppers, tomato, garlic, and chipotle peppers for 8-10 minutes. Add the beans, potatoes, and thyme and cook on medium heat for 30 minutes, stirring occasionally. Add the parsley and salt and cook another 10 minutes. Serve over brown rice.

Notes: 

modified from a recipe in The Global Vegetarian (using less chipotle and adding a red potato).