Vegan isn’t the first thing I think of when I think of Brazil… Soccer usually is, and honestly I don’t even follow the game! Still, I’m always happy to expand my horizons to include this delicious dish from Rio de Janeiro (or perhaps, São Paulo!)

– 1 tablespoon olive oil

– 1 large red onion, chopped

– 2 garlic cloves, minced

– 2 medium sweet potatoes, peeled and cut into 1⁄2-inch dice

– 1 medium red bell pepper, cut into 1⁄2-inch dice

– 1 small jalapeño, seeded and minced

– 1 (14.5-ounce) can diced tomatoes, drained

– 1⁄2 cup vegetable broth, homemade or store-bought

– 3 cups cooked or 2 (15.5-ounce) cans black beans, drained and rinsed if canned

– 1 ripe mango, peeled, pitted, and cut into 1⁄2-inch dice

– 1 firm ripe banana, cut into 1⁄2-inch slices

– 1⁄2 teaspoon salt

– 1⁄2 cup chopped fresh cilantro

So start with a large saucepan, heat the oil over medium heat. Add the onion, cover, and cook until softened, doing so for about 7 minutes. Then stir in garlic and cook, uncovered, for another 2 minutes. Next stir in the sweet potatoes, bell pepper, tomatoes, jalapeño, and broth. Bring to a boil. Reduce heat to low, cover, and simmer until the sweet potatoes are tender but still firm, about 20 minutes. If at this point you want to bounce a soccer ball on your knee, I wouldn’t recommend doing so in the kitchen, believe me!

From there stir in the beans and simmer gently, uncovered, until heated through, about 5 minutes. Stir in the mango, banana, and salt and cook until heated through, about 1 minute. Stir in the cilantro and serve immediately… Makes 4 servings