Sweet Potato & Black Bean Stew
Recipe Courtesy of Harvest of the Month
Photo Courtesy of USDA: Sweet Potato and Black Bean Stew
Ingredients
- Fresh onions, diced - 3 1/8 lbs
- Vegetable oil - 1 cup
- Chili powder - 2 Tbsps
- Ground cumin - 3 Tbsps
- Local fresh sweet potatoes, peeled, cubed half-inch* - 6 lbs
- Dry black beans, cooked* - 24.25 lbs
- Orange juice - 1.6 qts
- Low-sodium chicken stock - 2 qts
- Red wine vinegar -
- Salt - 2 tsps
- Ground black pepper - 2 tsps
- Fresh Swiss chard, no stems, chopped half-inch* - 2 lbs
Preparation
- Sauté onions in oil for 2-3 minutes. For 50 servings, use a 6-gallon stock pot.
- Add cumin and chili powder and sauté for 2 minutes.
- Add sweet potatoes, black beans, orange juice, and stock. Bring to a boil.
- Cover and reduce heat to low. Simmer for 20 minutes or until potatoes are tender.
- Add vinegar, salt, pepper, and Swiss chard. Cover. Critical Control Point: Heat to 140°F for at least 15 seconds.
Critical Control Point: Hold for hot service at 135°F or higher.
Substitutions:
*Six No. 10 cans of low-sodium black beans, drained, rinsed, may be substituted for 24.25 lbs of dry black beans.
*1.5 lb of Frozen Swiss chard, chopped, may be substituted for 2 lbs fresh Swiss chard.
50 servings makes 6 gallons
Serving Information
For Program
Serving Size
Serving Utensil
NSLP
1 cup
8 fl. oz ladle
Meal Pattern Contribution
Food Component
Red/Orange
¼ C
Other
¼ C
Meat/Meat Alternate
3 oz