Sweet Potato and Black Bean Stew USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
This hearty main dish combines the sweetness of orange sweet potatoes and robustness of black beans, with the surprise addition of Swiss chard and a light touch of cumin. Serve over brown rice or whole-wheat couscous for a warm delight!
NSLP/SBP CREDITING INFORMATION
1 cup (8 fl oz ladle) provides:
Legume as Meat Alternate: 3 oz equivalent meat alternate, ¼ cup red/orange vegetable, and ¼ cup other vegetable.
OR
Legume as Vegetable: ¾ cup legume vegetable, ¼ cup red/orange vegetable, and ¼ cup other vegetable.
Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.
5 from 1 vote
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Ingredients
 

50 Servings

    Weight

    • - - Dried New Mexican chili peppers, whole
    • 3 lb 2 oz *Fresh onions, diced
    • - - Vegetable oil
    • - - Ground cumin
    • 6 lb *Fresh sweet potatoes, peeled, cubed ½”
    • 24 lb 4 oz Canned low-sodium black beans, drained, rinsed
    • - - OR
    • 24 lb 4 oz *Dry black beans, cooked (See Notes Section)
    • - - Orange juice
    • - - Low-sodium chicken stock
    • - - Red wine vinegar
    • - - Salt
    • - - Ground black pepper
    • 2 lb *Fresh Swiss chard, no stems, chopped ½"
    • - - OR
    • 1 lb 8 oz Frozen Swiss chard, chopped

    Measure

    • 6 each Dried New Mexican chili peppers, whole
    • 2 qt 3 cups *Fresh onions, diced
    • 1 cup Vegetable oil
    • 3 Tbsp Ground cumin
    • 1 gal 1 qt *Fresh sweet potatoes, peeled, cubed ½”
    • 2 gal 2⅔ qt (6 No. 10 cans) Canned low-sodium black beans, drained, rinsed
    • - - OR
    • 2 gal 2⅔ qt *Dry black beans, cooked (See Notes Section)
    • 1 qt 2 cups Orange juice
    • 2 qt Low-sodium chicken stock
    • ½ cup Red wine vinegar
    • 2 tsp Salt
    • 2 tsp Ground black pepper
    • 2 qt 2 cups *Fresh Swiss chard, no stems, chopped ½”
    • - - OR
    • 1 qt ½ cup Frozen Swiss chard, chopped

    100 Servings

      Weight

      • - - Dried New Mexican chili peppers, whole
      • 6 lb 1 qt *Fresh onions, diced
      • 1 lb Vegetable oil
      • - - Ground cumin
      • 12 lb *Fresh sweet potatoes, peeled, cubed ½”
      • 48 lb 8 oz Canned low-sodium black beans, drained, rinsed
      • - - OR
      • 48 lb 8 oz *Dry black beans, cooked (See Notes Section)
      • - - Orange juice
      • - - Low-sodium chicken stock
      • - - Red wine vinegar
      • - - Salt
      • - - Ground black pepper
      • 4 lb *Fresh Swiss chard, no stems, chopped ½”
      • - - OR
      • 3 lb Frozen Swiss chard, chopped

      Measure

      • 12 each Dried New Mexican chili peppers, whole
      • 1 gal 1 qt *Fresh onions, diced
      • 2 cups Vegetable oil
      • ¼ cup 2 Tbsp Ground cumin
      • 2 gal 2 qt *Fresh sweet potatoes, peeled, cubed ½”
      • 5 gal 1⅓ qt (12 No. 10 cans) Canned low-sodium black beans, drained, rinsed
      • - - OR
      • 5 gal 1⅓ qt *Dry black beans, cooked (See Notes Section)
      • 3 qt Orange juice
      • 1 gal Low-sodium chicken stock
      • 1 cup Red wine vinegar
      • 1 Tbsp 1 tsp Salt
      • 1 Tbsp 1 tsp Ground black pepper
      • 1 gal 1 qt *Fresh Swiss chard, no stems, chopped ½”
      • - - OR
      • 2 qt 1 cup Frozen Swiss chard, chopped

      Quantity
       

      50 Servings

        Weight

        • - - Dried New Mexican chili peppers, whole
        • 3 lb 2 oz *Fresh onions, diced
        • - - Vegetable oil
        • - - Ground cumin
        • 6 lb *Fresh sweet potatoes, peeled, cubed ½”
        • 24 lb 4 oz Canned low-sodium black beans, drained, rinsed
        • - - OR
        • 24 lb 4 oz *Dry black beans, cooked (See Notes Section)
        • - - Orange juice
        • - - Low-sodium chicken stock
        • - - Red wine vinegar
        • - - Salt
        • - - Ground black pepper
        • 2 lb *Fresh Swiss chard, no stems, chopped ½"
        • - - OR
        • 1 lb 8 oz Frozen Swiss chard, chopped

        Measure

        • 6 each Dried New Mexican chili peppers, whole
        • 2 qt 3 cups *Fresh onions, diced
        • 1 cup Vegetable oil
        • 3 Tbsp Ground cumin
        • 1 gal 1 qt *Fresh sweet potatoes, peeled, cubed ½”
        • 2 gal 2⅔ qt (6 No. 10 cans) Canned low-sodium black beans, drained, rinsed
        • - - OR
        • 2 gal 2⅔ qt *Dry black beans, cooked (See Notes Section)
        • 1 qt 2 cups Orange juice
        • 2 qt Low-sodium chicken stock
        • ½ cup Red wine vinegar
        • 2 tsp Salt
        • 2 tsp Ground black pepper
        • 2 qt 2 cups *Fresh Swiss chard, no stems, chopped ½”
        • - - OR
        • 1 qt ½ cup Frozen Swiss chard, chopped

        100 Servings

          Weight

          • - - Dried New Mexican chili peppers, whole
          • 6 lb 1 qt *Fresh onions, diced
          • 1 lb Vegetable oil
          • - - Ground cumin
          • 12 lb *Fresh sweet potatoes, peeled, cubed ½”
          • 48 lb 8 oz Canned low-sodium black beans, drained, rinsed
          • - - OR
          • 48 lb 8 oz *Dry black beans, cooked (See Notes Section)
          • - - Orange juice
          • - - Low-sodium chicken stock
          • - - Red wine vinegar
          • - - Salt
          • - - Ground black pepper
          • 4 lb *Fresh Swiss chard, no stems, chopped ½”
          • - - OR
          • 3 lb Frozen Swiss chard, chopped

          Measure

          • 12 each Dried New Mexican chili peppers, whole
          • 1 gal 1 qt *Fresh onions, diced
          • 2 cups Vegetable oil
          • ¼ cup 2 Tbsp Ground cumin
          • 2 gal 2 qt *Fresh sweet potatoes, peeled, cubed ½”
          • 5 gal 1⅓ qt (12 No. 10 cans) Canned low-sodium black beans, drained, rinsed
          • - - OR
          • 5 gal 1⅓ qt *Dry black beans, cooked (See Notes Section)
          • 3 qt Orange juice
          • 1 gal Low-sodium chicken stock
          • 1 cup Red wine vinegar
          • 1 Tbsp 1 tsp Salt
          • 1 Tbsp 1 tsp Ground black pepper
          • 1 gal 1 qt *Fresh Swiss chard, no stems, chopped ½”
          • - - OR
          • 2 qt 1 cup Frozen Swiss chard, chopped

          Ingredients
           

          50 Servings

            Weight

            • - - Dried New Mexican chili peppers, whole
            • 3 lb 2 oz *Fresh onions, diced
            • - - Vegetable oil
            • - - Ground cumin
            • 6 lb *Fresh sweet potatoes, peeled, cubed ½”
            • 24 lb 4 oz Canned low-sodium black beans, drained, rinsed
            • - - OR
            • 24 lb 4 oz *Dry black beans, cooked (See Notes Section)
            • - - Orange juice
            • - - Low-sodium chicken stock
            • - - Red wine vinegar
            • - - Salt
            • - - Ground black pepper
            • 2 lb *Fresh Swiss chard, no stems, chopped ½"
            • - - OR
            • 1 lb 8 oz Frozen Swiss chard, chopped

            Measure

            • 6 each Dried New Mexican chili peppers, whole
            • 2 qt 3 cups *Fresh onions, diced
            • 1 cup Vegetable oil
            • 3 Tbsp Ground cumin
            • 1 gal 1 qt *Fresh sweet potatoes, peeled, cubed ½”
            • 2 gal 2⅔ qt (6 No. 10 cans) Canned low-sodium black beans, drained, rinsed
            • - - OR
            • 2 gal 2⅔ qt *Dry black beans, cooked (See Notes Section)
            • 1 qt 2 cups Orange juice
            • 2 qt Low-sodium chicken stock
            • ½ cup Red wine vinegar
            • 2 tsp Salt
            • 2 tsp Ground black pepper
            • 2 qt 2 cups *Fresh Swiss chard, no stems, chopped ½”
            • - - OR
            • 1 qt ½ cup Frozen Swiss chard, chopped

            100 Servings

              Weight

              • - - Dried New Mexican chili peppers, whole
              • 6 lb 1 qt *Fresh onions, diced
              • 1 lb Vegetable oil
              • - - Ground cumin
              • 12 lb *Fresh sweet potatoes, peeled, cubed ½”
              • 48 lb 8 oz Canned low-sodium black beans, drained, rinsed
              • - - OR
              • 48 lb 8 oz *Dry black beans, cooked (See Notes Section)
              • - - Orange juice
              • - - Low-sodium chicken stock
              • - - Red wine vinegar
              • - - Salt
              • - - Ground black pepper
              • 4 lb *Fresh Swiss chard, no stems, chopped ½”
              • - - OR
              • 3 lb Frozen Swiss chard, chopped

              Measure

              • 12 each Dried New Mexican chili peppers, whole
              • 1 gal 1 qt *Fresh onions, diced
              • 2 cups Vegetable oil
              • ¼ cup 2 Tbsp Ground cumin
              • 2 gal 2 qt *Fresh sweet potatoes, peeled, cubed ½”
              • 5 gal 1⅓ qt (12 No. 10 cans) Canned low-sodium black beans, drained, rinsed
              • - - OR
              • 5 gal 1⅓ qt *Dry black beans, cooked (See Notes Section)
              • 3 qt Orange juice
              • 1 gal Low-sodium chicken stock
              • 1 cup Red wine vinegar
              • 1 Tbsp 1 tsp Salt
              • 1 Tbsp 1 tsp Ground black pepper
              • 1 gal 1 qt *Fresh Swiss chard, no stems, chopped ½”
              • - - OR
              • 2 qt 1 cup Frozen Swiss chard, chopped

              Quantity
               

              50 Servings

                Weight

                • - - Dried New Mexican chili peppers, whole
                • 3 lb 2 oz *Fresh onions, diced
                • - - Vegetable oil
                • - - Ground cumin
                • 6 lb *Fresh sweet potatoes, peeled, cubed ½”
                • 24 lb 4 oz Canned low-sodium black beans, drained, rinsed
                • - - OR
                • 24 lb 4 oz *Dry black beans, cooked (See Notes Section)
                • - - Orange juice
                • - - Low-sodium chicken stock
                • - - Red wine vinegar
                • - - Salt
                • - - Ground black pepper
                • 2 lb *Fresh Swiss chard, no stems, chopped ½"
                • - - OR
                • 1 lb 8 oz Frozen Swiss chard, chopped

                Measure

                • 6 each Dried New Mexican chili peppers, whole
                • 2 qt 3 cups *Fresh onions, diced
                • 1 cup Vegetable oil
                • 3 Tbsp Ground cumin
                • 1 gal 1 qt *Fresh sweet potatoes, peeled, cubed ½”
                • 2 gal 2⅔ qt (6 No. 10 cans) Canned low-sodium black beans, drained, rinsed
                • - - OR
                • 2 gal 2⅔ qt *Dry black beans, cooked (See Notes Section)
                • 1 qt 2 cups Orange juice
                • 2 qt Low-sodium chicken stock
                • ½ cup Red wine vinegar
                • 2 tsp Salt
                • 2 tsp Ground black pepper
                • 2 qt 2 cups *Fresh Swiss chard, no stems, chopped ½”
                • - - OR
                • 1 qt ½ cup Frozen Swiss chard, chopped

                100 Servings

                  Weight

                  • - - Dried New Mexican chili peppers, whole
                  • 6 lb 1 qt *Fresh onions, diced
                  • 1 lb Vegetable oil
                  • - - Ground cumin
                  • 12 lb *Fresh sweet potatoes, peeled, cubed ½”
                  • 48 lb 8 oz Canned low-sodium black beans, drained, rinsed
                  • - - OR
                  • 48 lb 8 oz *Dry black beans, cooked (See Notes Section)
                  • - - Orange juice
                  • - - Low-sodium chicken stock
                  • - - Red wine vinegar
                  • - - Salt
                  • - - Ground black pepper
                  • 4 lb *Fresh Swiss chard, no stems, chopped ½”
                  • - - OR
                  • 3 lb Frozen Swiss chard, chopped

                  Measure

                  • 12 each Dried New Mexican chili peppers, whole
                  • 1 gal 1 qt *Fresh onions, diced
                  • 2 cups Vegetable oil
                  • ¼ cup 2 Tbsp Ground cumin
                  • 2 gal 2 qt *Fresh sweet potatoes, peeled, cubed ½”
                  • 5 gal 1⅓ qt (12 No. 10 cans) Canned low-sodium black beans, drained, rinsed
                  • - - OR
                  • 5 gal 1⅓ qt *Dry black beans, cooked (See Notes Section)
                  • 3 qt Orange juice
                  • 1 gal Low-sodium chicken stock
                  • 1 cup Red wine vinegar
                  • 1 Tbsp 1 tsp Salt
                  • 1 Tbsp 1 tsp Ground black pepper
                  • 1 gal 1 qt *Fresh Swiss chard, no stems, chopped ½”
                  • - - OR
                  • 2 qt 1 cup Frozen Swiss chard, chopped
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • - - Dried New Mexican chili peppers, whole
                    • 3 lb 2 oz *Fresh onions, diced
                    • - - Vegetable oil
                    • - - Ground cumin
                    • 6 lb *Fresh sweet potatoes, peeled, cubed ½”
                    • 24 lb 4 oz Canned low-sodium black beans, drained, rinsed
                    • - - OR
                    • 24 lb 4 oz *Dry black beans, cooked (See Notes Section)
                    • - - Orange juice
                    • - - Low-sodium chicken stock
                    • - - Red wine vinegar
                    • - - Salt
                    • - - Ground black pepper
                    • 2 lb *Fresh Swiss chard, no stems, chopped ½"
                    • - - OR
                    • 1 lb 8 oz Frozen Swiss chard, chopped

                    Measure

                    • 6 each Dried New Mexican chili peppers, whole
                    • 2 qt 3 cups *Fresh onions, diced
                    • 1 cup Vegetable oil
                    • 3 Tbsp Ground cumin
                    • 1 gal 1 qt *Fresh sweet potatoes, peeled, cubed ½”
                    • 2 gal 2⅔ qt (6 No. 10 cans) Canned low-sodium black beans, drained, rinsed
                    • - - OR
                    • 2 gal 2⅔ qt *Dry black beans, cooked (See Notes Section)
                    • 1 qt 2 cups Orange juice
                    • 2 qt Low-sodium chicken stock
                    • ½ cup Red wine vinegar
                    • 2 tsp Salt
                    • 2 tsp Ground black pepper
                    • 2 qt 2 cups *Fresh Swiss chard, no stems, chopped ½”
                    • - - OR
                    • 1 qt ½ cup Frozen Swiss chard, chopped

                    100 Servings

                      Weight

                      • - - Dried New Mexican chili peppers, whole
                      • 6 lb 1 qt *Fresh onions, diced
                      • 1 lb Vegetable oil
                      • - - Ground cumin
                      • 12 lb *Fresh sweet potatoes, peeled, cubed ½”
                      • 48 lb 8 oz Canned low-sodium black beans, drained, rinsed
                      • - - OR
                      • 48 lb 8 oz *Dry black beans, cooked (See Notes Section)
                      • - - Orange juice
                      • - - Low-sodium chicken stock
                      • - - Red wine vinegar
                      • - - Salt
                      • - - Ground black pepper
                      • 4 lb *Fresh Swiss chard, no stems, chopped ½”
                      • - - OR
                      • 3 lb Frozen Swiss chard, chopped

                      Measure

                      • 12 each Dried New Mexican chili peppers, whole
                      • 1 gal 1 qt *Fresh onions, diced
                      • 2 cups Vegetable oil
                      • ¼ cup 2 Tbsp Ground cumin
                      • 2 gal 2 qt *Fresh sweet potatoes, peeled, cubed ½”
                      • 5 gal 1⅓ qt (12 No. 10 cans) Canned low-sodium black beans, drained, rinsed
                      • - - OR
                      • 5 gal 1⅓ qt *Dry black beans, cooked (See Notes Section)
                      • 3 qt Orange juice
                      • 1 gal Low-sodium chicken stock
                      • 1 cup Red wine vinegar
                      • 1 Tbsp 1 tsp Salt
                      • 1 Tbsp 1 tsp Ground black pepper
                      • 1 gal 1 qt *Fresh Swiss chard, no stems, chopped ½”
                      • - - OR
                      • 2 qt 1 cup Frozen Swiss chard, chopped

                      Quantity
                       

                      50 Servings

                        Weight

                        • - - Dried New Mexican chili peppers, whole
                        • 3 lb 2 oz *Fresh onions, diced
                        • - - Vegetable oil
                        • - - Ground cumin
                        • 6 lb *Fresh sweet potatoes, peeled, cubed ½”
                        • 24 lb 4 oz Canned low-sodium black beans, drained, rinsed
                        • - - OR
                        • 24 lb 4 oz *Dry black beans, cooked (See Notes Section)
                        • - - Orange juice
                        • - - Low-sodium chicken stock
                        • - - Red wine vinegar
                        • - - Salt
                        • - - Ground black pepper
                        • 2 lb *Fresh Swiss chard, no stems, chopped ½"
                        • - - OR
                        • 1 lb 8 oz Frozen Swiss chard, chopped

                        Measure

                        • 6 each Dried New Mexican chili peppers, whole
                        • 2 qt 3 cups *Fresh onions, diced
                        • 1 cup Vegetable oil
                        • 3 Tbsp Ground cumin
                        • 1 gal 1 qt *Fresh sweet potatoes, peeled, cubed ½”
                        • 2 gal 2⅔ qt (6 No. 10 cans) Canned low-sodium black beans, drained, rinsed
                        • - - OR
                        • 2 gal 2⅔ qt *Dry black beans, cooked (See Notes Section)
                        • 1 qt 2 cups Orange juice
                        • 2 qt Low-sodium chicken stock
                        • ½ cup Red wine vinegar
                        • 2 tsp Salt
                        • 2 tsp Ground black pepper
                        • 2 qt 2 cups *Fresh Swiss chard, no stems, chopped ½”
                        • - - OR
                        • 1 qt ½ cup Frozen Swiss chard, chopped

                        100 Servings

                          Weight

                          • - - Dried New Mexican chili peppers, whole
                          • 6 lb 1 qt *Fresh onions, diced
                          • 1 lb Vegetable oil
                          • - - Ground cumin
                          • 12 lb *Fresh sweet potatoes, peeled, cubed ½”
                          • 48 lb 8 oz Canned low-sodium black beans, drained, rinsed
                          • - - OR
                          • 48 lb 8 oz *Dry black beans, cooked (See Notes Section)
                          • - - Orange juice
                          • - - Low-sodium chicken stock
                          • - - Red wine vinegar
                          • - - Salt
                          • - - Ground black pepper
                          • 4 lb *Fresh Swiss chard, no stems, chopped ½”
                          • - - OR
                          • 3 lb Frozen Swiss chard, chopped

                          Measure

                          • 12 each Dried New Mexican chili peppers, whole
                          • 1 gal 1 qt *Fresh onions, diced
                          • 2 cups Vegetable oil
                          • ¼ cup 2 Tbsp Ground cumin
                          • 2 gal 2 qt *Fresh sweet potatoes, peeled, cubed ½”
                          • 5 gal 1⅓ qt (12 No. 10 cans) Canned low-sodium black beans, drained, rinsed
                          • - - OR
                          • 5 gal 1⅓ qt *Dry black beans, cooked (See Notes Section)
                          • 3 qt Orange juice
                          • 1 gal Low-sodium chicken stock
                          • 1 cup Red wine vinegar
                          • 1 Tbsp 1 tsp Salt
                          • 1 Tbsp 1 tsp Ground black pepper
                          • 1 gal 1 qt *Fresh Swiss chard, no stems, chopped ½”
                          • - - OR
                          • 2 qt 1 cup Frozen Swiss chard, chopped
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • - - Dried New Mexican chili peppers, whole
                            • 3 lb 2 oz *Fresh onions, diced
                            • - - Vegetable oil
                            • - - Ground cumin
                            • 6 lb *Fresh sweet potatoes, peeled, cubed ½”
                            • 24 lb 4 oz Canned low-sodium black beans, drained, rinsed
                            • - - OR
                            • 24 lb 4 oz *Dry black beans, cooked (See Notes Section)
                            • - - Orange juice
                            • - - Low-sodium chicken stock
                            • - - Red wine vinegar
                            • - - Salt
                            • - - Ground black pepper
                            • 2 lb *Fresh Swiss chard, no stems, chopped ½"
                            • - - OR
                            • 1 lb 8 oz Frozen Swiss chard, chopped

                            Measure

                            • 6 each Dried New Mexican chili peppers, whole
                            • 2 qt 3 cups *Fresh onions, diced
                            • 1 cup Vegetable oil
                            • 3 Tbsp Ground cumin
                            • 1 gal 1 qt *Fresh sweet potatoes, peeled, cubed ½”
                            • 2 gal 2⅔ qt (6 No. 10 cans) Canned low-sodium black beans, drained, rinsed
                            • - - OR
                            • 2 gal 2⅔ qt *Dry black beans, cooked (See Notes Section)
                            • 1 qt 2 cups Orange juice
                            • 2 qt Low-sodium chicken stock
                            • ½ cup Red wine vinegar
                            • 2 tsp Salt
                            • 2 tsp Ground black pepper
                            • 2 qt 2 cups *Fresh Swiss chard, no stems, chopped ½”
                            • - - OR
                            • 1 qt ½ cup Frozen Swiss chard, chopped

                            100 Servings

                              Weight

                              • - - Dried New Mexican chili peppers, whole
                              • 6 lb 1 qt *Fresh onions, diced
                              • 1 lb Vegetable oil
                              • - - Ground cumin
                              • 12 lb *Fresh sweet potatoes, peeled, cubed ½”
                              • 48 lb 8 oz Canned low-sodium black beans, drained, rinsed
                              • - - OR
                              • 48 lb 8 oz *Dry black beans, cooked (See Notes Section)
                              • - - Orange juice
                              • - - Low-sodium chicken stock
                              • - - Red wine vinegar
                              • - - Salt
                              • - - Ground black pepper
                              • 4 lb *Fresh Swiss chard, no stems, chopped ½”
                              • - - OR
                              • 3 lb Frozen Swiss chard, chopped

                              Measure

                              • 12 each Dried New Mexican chili peppers, whole
                              • 1 gal 1 qt *Fresh onions, diced
                              • 2 cups Vegetable oil
                              • ¼ cup 2 Tbsp Ground cumin
                              • 2 gal 2 qt *Fresh sweet potatoes, peeled, cubed ½”
                              • 5 gal 1⅓ qt (12 No. 10 cans) Canned low-sodium black beans, drained, rinsed
                              • - - OR
                              • 5 gal 1⅓ qt *Dry black beans, cooked (See Notes Section)
                              • 3 qt Orange juice
                              • 1 gal Low-sodium chicken stock
                              • 1 cup Red wine vinegar
                              • 1 Tbsp 1 tsp Salt
                              • 1 Tbsp 1 tsp Ground black pepper
                              • 1 gal 1 qt *Fresh Swiss chard, no stems, chopped ½”
                              • - - OR
                              • 2 qt 1 cup Frozen Swiss chard, chopped

                              Quantity
                               

                              50 Servings

                                Weight

                                • - - Dried New Mexican chili peppers, whole
                                • 3 lb 2 oz *Fresh onions, diced
                                • - - Vegetable oil
                                • - - Ground cumin
                                • 6 lb *Fresh sweet potatoes, peeled, cubed ½”
                                • 24 lb 4 oz Canned low-sodium black beans, drained, rinsed
                                • - - OR
                                • 24 lb 4 oz *Dry black beans, cooked (See Notes Section)
                                • - - Orange juice
                                • - - Low-sodium chicken stock
                                • - - Red wine vinegar
                                • - - Salt
                                • - - Ground black pepper
                                • 2 lb *Fresh Swiss chard, no stems, chopped ½"
                                • - - OR
                                • 1 lb 8 oz Frozen Swiss chard, chopped

                                Measure

                                • 6 each Dried New Mexican chili peppers, whole
                                • 2 qt 3 cups *Fresh onions, diced
                                • 1 cup Vegetable oil
                                • 3 Tbsp Ground cumin
                                • 1 gal 1 qt *Fresh sweet potatoes, peeled, cubed ½”
                                • 2 gal 2⅔ qt (6 No. 10 cans) Canned low-sodium black beans, drained, rinsed
                                • - - OR
                                • 2 gal 2⅔ qt *Dry black beans, cooked (See Notes Section)
                                • 1 qt 2 cups Orange juice
                                • 2 qt Low-sodium chicken stock
                                • ½ cup Red wine vinegar
                                • 2 tsp Salt
                                • 2 tsp Ground black pepper
                                • 2 qt 2 cups *Fresh Swiss chard, no stems, chopped ½”
                                • - - OR
                                • 1 qt ½ cup Frozen Swiss chard, chopped

                                100 Servings

                                  Weight

                                  • - - Dried New Mexican chili peppers, whole
                                  • 6 lb 1 qt *Fresh onions, diced
                                  • 1 lb Vegetable oil
                                  • - - Ground cumin
                                  • 12 lb *Fresh sweet potatoes, peeled, cubed ½”
                                  • 48 lb 8 oz Canned low-sodium black beans, drained, rinsed
                                  • - - OR
                                  • 48 lb 8 oz *Dry black beans, cooked (See Notes Section)
                                  • - - Orange juice
                                  • - - Low-sodium chicken stock
                                  • - - Red wine vinegar
                                  • - - Salt
                                  • - - Ground black pepper
                                  • 4 lb *Fresh Swiss chard, no stems, chopped ½”
                                  • - - OR
                                  • 3 lb Frozen Swiss chard, chopped

                                  Measure

                                  • 12 each Dried New Mexican chili peppers, whole
                                  • 1 gal 1 qt *Fresh onions, diced
                                  • 2 cups Vegetable oil
                                  • ¼ cup 2 Tbsp Ground cumin
                                  • 2 gal 2 qt *Fresh sweet potatoes, peeled, cubed ½”
                                  • 5 gal 1⅓ qt (12 No. 10 cans) Canned low-sodium black beans, drained, rinsed
                                  • - - OR
                                  • 5 gal 1⅓ qt *Dry black beans, cooked (See Notes Section)
                                  • 3 qt Orange juice
                                  • 1 gal Low-sodium chicken stock
                                  • 1 cup Red wine vinegar
                                  • 1 Tbsp 1 tsp Salt
                                  • 1 Tbsp 1 tsp Ground black pepper
                                  • 1 gal 1 qt *Fresh Swiss chard, no stems, chopped ½”
                                  • - - OR
                                  • 2 qt 1 cup Frozen Swiss chard, chopped
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • - - Dried New Mexican chili peppers, whole
                                    • 3 lb 2 oz *Fresh onions, diced
                                    • - - Vegetable oil
                                    • - - Ground cumin
                                    • 6 lb *Fresh sweet potatoes, peeled, cubed ½”
                                    • 24 lb 4 oz Canned low-sodium black beans, drained, rinsed
                                    • - - OR
                                    • 24 lb 4 oz *Dry black beans, cooked (See Notes Section)
                                    • - - Orange juice
                                    • - - Low-sodium chicken stock
                                    • - - Red wine vinegar
                                    • - - Salt
                                    • - - Ground black pepper
                                    • 2 lb *Fresh Swiss chard, no stems, chopped ½"
                                    • - - OR
                                    • 1 lb 8 oz Frozen Swiss chard, chopped

                                    Measure

                                    • 6 each Dried New Mexican chili peppers, whole
                                    • 2 qt 3 cups *Fresh onions, diced
                                    • 1 cup Vegetable oil
                                    • 3 Tbsp Ground cumin
                                    • 1 gal 1 qt *Fresh sweet potatoes, peeled, cubed ½”
                                    • 2 gal 2⅔ qt (6 No. 10 cans) Canned low-sodium black beans, drained, rinsed
                                    • - - OR
                                    • 2 gal 2⅔ qt *Dry black beans, cooked (See Notes Section)
                                    • 1 qt 2 cups Orange juice
                                    • 2 qt Low-sodium chicken stock
                                    • ½ cup Red wine vinegar
                                    • 2 tsp Salt
                                    • 2 tsp Ground black pepper
                                    • 2 qt 2 cups *Fresh Swiss chard, no stems, chopped ½”
                                    • - - OR
                                    • 1 qt ½ cup Frozen Swiss chard, chopped

                                    100 Servings

                                      Weight

                                      • - - Dried New Mexican chili peppers, whole
                                      • 6 lb 1 qt *Fresh onions, diced
                                      • 1 lb Vegetable oil
                                      • - - Ground cumin
                                      • 12 lb *Fresh sweet potatoes, peeled, cubed ½”
                                      • 48 lb 8 oz Canned low-sodium black beans, drained, rinsed
                                      • - - OR
                                      • 48 lb 8 oz *Dry black beans, cooked (See Notes Section)
                                      • - - Orange juice
                                      • - - Low-sodium chicken stock
                                      • - - Red wine vinegar
                                      • - - Salt
                                      • - - Ground black pepper
                                      • 4 lb *Fresh Swiss chard, no stems, chopped ½”
                                      • - - OR
                                      • 3 lb Frozen Swiss chard, chopped

                                      Measure

                                      • 12 each Dried New Mexican chili peppers, whole
                                      • 1 gal 1 qt *Fresh onions, diced
                                      • 2 cups Vegetable oil
                                      • ¼ cup 2 Tbsp Ground cumin
                                      • 2 gal 2 qt *Fresh sweet potatoes, peeled, cubed ½”
                                      • 5 gal 1⅓ qt (12 No. 10 cans) Canned low-sodium black beans, drained, rinsed
                                      • - - OR
                                      • 5 gal 1⅓ qt *Dry black beans, cooked (See Notes Section)
                                      • 3 qt Orange juice
                                      • 1 gal Low-sodium chicken stock
                                      • 1 cup Red wine vinegar
                                      • 1 Tbsp 1 tsp Salt
                                      • 1 Tbsp 1 tsp Ground black pepper
                                      • 1 gal 1 qt *Fresh Swiss chard, no stems, chopped ½”
                                      • - - OR
                                      • 2 qt 1 cup Frozen Swiss chard, chopped

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • - - Dried New Mexican chili peppers, whole
                                        • 3 lb 2 oz *Fresh onions, diced
                                        • - - Vegetable oil
                                        • - - Ground cumin
                                        • 6 lb *Fresh sweet potatoes, peeled, cubed ½”
                                        • 24 lb 4 oz Canned low-sodium black beans, drained, rinsed
                                        • - - OR
                                        • 24 lb 4 oz *Dry black beans, cooked (See Notes Section)
                                        • - - Orange juice
                                        • - - Low-sodium chicken stock
                                        • - - Red wine vinegar
                                        • - - Salt
                                        • - - Ground black pepper
                                        • 2 lb *Fresh Swiss chard, no stems, chopped ½"
                                        • - - OR
                                        • 1 lb 8 oz Frozen Swiss chard, chopped

                                        Measure

                                        • 6 each Dried New Mexican chili peppers, whole
                                        • 2 qt 3 cups *Fresh onions, diced
                                        • 1 cup Vegetable oil
                                        • 3 Tbsp Ground cumin
                                        • 1 gal 1 qt *Fresh sweet potatoes, peeled, cubed ½”
                                        • 2 gal 2⅔ qt (6 No. 10 cans) Canned low-sodium black beans, drained, rinsed
                                        • - - OR
                                        • 2 gal 2⅔ qt *Dry black beans, cooked (See Notes Section)
                                        • 1 qt 2 cups Orange juice
                                        • 2 qt Low-sodium chicken stock
                                        • ½ cup Red wine vinegar
                                        • 2 tsp Salt
                                        • 2 tsp Ground black pepper
                                        • 2 qt 2 cups *Fresh Swiss chard, no stems, chopped ½”
                                        • - - OR
                                        • 1 qt ½ cup Frozen Swiss chard, chopped

                                        100 Servings

                                          Weight

                                          • - - Dried New Mexican chili peppers, whole
                                          • 6 lb 1 qt *Fresh onions, diced
                                          • 1 lb Vegetable oil
                                          • - - Ground cumin
                                          • 12 lb *Fresh sweet potatoes, peeled, cubed ½”
                                          • 48 lb 8 oz Canned low-sodium black beans, drained, rinsed
                                          • - - OR
                                          • 48 lb 8 oz *Dry black beans, cooked (See Notes Section)
                                          • - - Orange juice
                                          • - - Low-sodium chicken stock
                                          • - - Red wine vinegar
                                          • - - Salt
                                          • - - Ground black pepper
                                          • 4 lb *Fresh Swiss chard, no stems, chopped ½”
                                          • - - OR
                                          • 3 lb Frozen Swiss chard, chopped

                                          Measure

                                          • 12 each Dried New Mexican chili peppers, whole
                                          • 1 gal 1 qt *Fresh onions, diced
                                          • 2 cups Vegetable oil
                                          • ¼ cup 2 Tbsp Ground cumin
                                          • 2 gal 2 qt *Fresh sweet potatoes, peeled, cubed ½”
                                          • 5 gal 1⅓ qt (12 No. 10 cans) Canned low-sodium black beans, drained, rinsed
                                          • - - OR
                                          • 5 gal 1⅓ qt *Dry black beans, cooked (See Notes Section)
                                          • 3 qt Orange juice
                                          • 1 gal Low-sodium chicken stock
                                          • 1 cup Red wine vinegar
                                          • 1 Tbsp 1 tsp Salt
                                          • 1 Tbsp 1 tsp Ground black pepper
                                          • 1 gal 1 qt *Fresh Swiss chard, no stems, chopped ½”
                                          • - - OR
                                          • 2 qt 1 cup Frozen Swiss chard, chopped
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • In a roasting pan/square head pan (207/8” x 173/8” x 7”) on top of stove, sauté chili peppers and onions in oil for 2-3 minutes.
                                          • Add cumin 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
                                          • Remove chilies and discard. Add vinegar, salt, pepper, and Swiss chard. Cover.
                                            Critical Control Point: Heat to 135 °F or higher for at least 15 seconds.
                                            Critical Control Point: Hold for hot service at 135 °F or higher.
                                          • Portion with 8 fl oz ladle (1 cup).

                                          Nutrition INFORMATION

                                          Sweet Potato and Black Bean Stew USDA Recipe for Schools
                                          Amount Per Serving
                                           
                                          1 cup (8 fl oz ladle)
                                          Calories
                                          222.48
                                          Total Fat
                                           
                                          4.43
                                          g
                                          7
                                          %
                                          Saturated Fat
                                           
                                          0.34
                                          g
                                          2
                                          %
                                          Cholesterol
                                           
                                          0
                                          mg
                                          0
                                          %
                                          Sodium
                                           
                                          578.59
                                          mg
                                          25
                                          %
                                          Total Carbohydrate
                                           
                                          43.48
                                          g
                                          14
                                          %
                                          Dietary Fiber
                                           
                                          12.25
                                          g
                                          51
                                          %
                                          Protein
                                           
                                          10.35
                                          g
                                          21
                                          %
                                          Vitamin C
                                           
                                          25.75
                                          mg
                                          31
                                          %
                                          Calcium
                                           
                                          103.07
                                          mg
                                          10
                                          %
                                          Iron
                                           
                                          3.95
                                          mg
                                          22
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          50 Servings:
                                          Mature onions: 3 lb 10 oz
                                          Sweet potatoes: 7 lb 8 oz
                                          Dry black beans: 9 lb 6 oz
                                          Swiss chard: 2 lb 2 oz
                                          100 Servings:
                                          Mature onions: 7 lb 4 oz
                                          Sweet potatoes: 15 lb
                                          Dry black beans: 18 lb 12 oz
                                          Swiss chard: 4 lb 4 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
                                          Special tip for preparing dry beans:
                                          SOAKING BEANS
                                          OVERNIGHT METHOD: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
                                          QUICK-SOAK METHOD: Boil 1¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.
                                          COOKING BEANS
                                          Once the beans have been soaked, add 1¾ qt water for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours.Use hot beans immediately.
                                          Critical Control Point: Hold for hot service at 135 °F or higher.
                                          OR
                                          Chill for later use.
                                          Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.
                                          1 lb dry black beans = about 2¼ cups dry or 4½ cups cooked beans.
                                          In place of the New Mexican Chilies use California, Anaheim, or Ancho chilies. If using powdered chili use Ancho Chili Powder and use 1 Tbsp per chili.
                                          Yield / Volume
                                          50 Servings:
                                          About 32 lb
                                          About 4 gal
                                          100 Servings:
                                          About 65 lb 8 oz
                                          About 8 gal