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Sweet Potato and Black Bean Stew
Makes 6, ½ Cup Servings
Ingredients
Sweet Potato and Black Bean Stew
| 2 tablespoons Vegetable oil |
| ½ small Pepper, dried |
| 1 ¼ cups Onions, fresh (peeled, diced) |
| 1 teaspoon Cumin, ground |
| 1½ cups Sweet potatoes, fresh (peeled, ½ inch cubes) |
| 6 cups Black beans, canned low-sodium (drained and rinsed) |
| ¾ cup Orange juice |
| 1 cup Chicken stock, low-sodium |
| 1 tablespoon Red wine vinegar |
| ¼ teaspoon Salt |
| ¼ teaspoon Black Pepper, ground |
| 4 cups Swiss chard, fresh (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.
Notes
May serve over brown rice or whole-wheat couscous.
Source: USDA Team Nutrition. Recipes for Healthy Kids Cookbook for Homes.
