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Sweet Potato and Black Bean Stew
6 servings
For 25 & 50 servings, see Recipe notes below.
CACFP Home Childcare Crediting Information
1 cup provides:
- Legume as Meat Alternate: 3 oz equivalent meat alternate and ½ cup vegetable.
OR
Legume as Vegetable: 1 ¼ cup vegetable.
Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.
Ingredients
Sweet Potato and Black Bean Stew
| 2 Tbsp Vegetable oil |
| ½ small pepper Dried New Mexican chili pepper, whole |
| 1 ¼ cups Fresh onions, peeled, diced |
| 1 tsp Ground cumin |
| 1 ½ cups Fresh sweet potatoes, peeled, cubed ½ |
| 6 cups Canned low-sodium black beans, drained, rinsed |
| ¾ cup Orange juice |
| 1 cup Low-sodium chicken stock |
| 1 Tbsp Red wine vinegar |
| ¼ tsp Salt |
| ¼ tsp Ground black pepper |
| 4 cups Fresh Swiss chard, no stems, chopped |
Sweet Potato and Black Bean Stew Directions
- Heat vegetable oil in a large pot. Cook chili pepper and onions for 1-2 minutes.
- Add cumin and cook for 2 minutes.
- Add sweet potatoes, black beans, orange juice, and chicken stock. Bring to a boil. Cover and reduce heat to low. Simmer for 20 minutes or until the potatoes are tender.
- Remove chili pepper and discard.
- Add vinegar, salt, and pepper.
- Add Swiss chard. Cover and continue cooking until Swiss chard is tender. Serve hot.
May serve over brown rice or whole-wheat couscous.
Notes
Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).
