Sweet Potato and Black Bean Stew

Makes 6, ½ Cup Servings


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

  1. Heat vegetable oil in a large pot. Cook chili pepper and onions for 1-2 minutes.
  2. Add cumin and cook for 2 minutes.
  3. 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. 
  4. Remove chili pepper and discard.
  5. Add vinegar, salt, and pepper.
  6. Add Swiss chard. Cover and continue cooking until Swiss chard is tender. Serve hot. 


May serve over brown rice or whole-wheat couscous.

Source: USDA Team Nutrition. Recipes for Healthy Kids Cookbook for Homes.

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