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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

  1. Sauté onions in oil for 2-3 minutes.  For 50 servings, use a 6-gallon stock pot.
  2. Add cumin and chili powder and sauté for 2 minutes.
  3. Add sweet potatoes, black beans, orange juice, and stock.  Bring to a boil.
  4. Cover and reduce heat to low.  Simmer for 20 minutes or until potatoes are tender.
  5. 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