Sweet Potato and Black Bean Stew USDA Recipe for Family Child Care
Age Group: Ages 3-5
Serving Size: 6
Dark Green and Orange Vegetables: This hearty main dish combines the sweetness of orange sweet potatoes and the 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!CACFP CREDITING INFORMATION1 cup provides:Legume as Meat Alternate: 3 oz equivalent meat alternate and ½ cup vegetable. ORLegume as Vegetable: 1¼ cup vegetable.Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.
Ingredients
- 2 Tbsp Vegetable oil
- ½ small pepper Dried New Mexican chili pepper, whole
- 1¼ cups Fresh onions, diced
- 1 tsp Ground cumin
- 1½ cups Fresh sweet potatoes, peeled, cubed ½"
- 6 cups Canned low-sodium black beans, drained, rinsed
- ¾ cup Orange juice
- 1 cup Low-sodium chicken stock
- 1 Tbsp Red wine vinegar
- ¼ tsp Salt
- ¼ tsp Ground black pepper
- 4 cups Fresh Swiss chard, no stems, chopped
Quantity
- 2 Tbsp Vegetable oil
- ½ small pepper Dried New Mexican chili pepper, whole
- 1¼ cups Fresh onions, diced
- 1 tsp Ground cumin
- 1½ cups Fresh sweet potatoes, peeled, cubed ½"
- 6 cups Canned low-sodium black beans, drained, rinsed
- ¾ cup Orange juice
- 1 cup Low-sodium chicken stock
- 1 Tbsp Red wine vinegar
- ¼ tsp Salt
- ¼ tsp Ground black pepper
- 4 cups Fresh Swiss chard, no stems, chopped
Ingredients
- 2 Tbsp Vegetable oil
- ½ small pepper Dried New Mexican chili pepper, whole
- 1¼ cups Fresh onions, diced
- 1 tsp Ground cumin
- 1½ cups Fresh sweet potatoes, peeled, cubed ½"
- 6 cups Canned low-sodium black beans, drained, rinsed
- ¾ cup Orange juice
- 1 cup Low-sodium chicken stock
- 1 Tbsp Red wine vinegar
- ¼ tsp Salt
- ¼ tsp Ground black pepper
- 4 cups Fresh Swiss chard, no stems, chopped
Quantity
- 2 Tbsp Vegetable oil
- ½ small pepper Dried New Mexican chili pepper, whole
- 1¼ cups Fresh onions, diced
- 1 tsp Ground cumin
- 1½ cups Fresh sweet potatoes, peeled, cubed ½"
- 6 cups Canned low-sodium black beans, drained, rinsed
- ¾ cup Orange juice
- 1 cup Low-sodium chicken stock
- 1 Tbsp Red wine vinegar
- ¼ tsp Salt
- ¼ tsp Ground black pepper
- 4 cups Fresh Swiss chard, no stems, chopped
*See Marketing Guide
Ingredients
- 2 Tbsp Vegetable oil
- ½ small pepper Dried New Mexican chili pepper, whole
- 1¼ cups Fresh onions, diced
- 1 tsp Ground cumin
- 1½ cups Fresh sweet potatoes, peeled, cubed ½"
- 6 cups Canned low-sodium black beans, drained, rinsed
- ¾ cup Orange juice
- 1 cup Low-sodium chicken stock
- 1 Tbsp Red wine vinegar
- ¼ tsp Salt
- ¼ tsp Ground black pepper
- 4 cups Fresh Swiss chard, no stems, chopped
Quantity
- 2 Tbsp Vegetable oil
- ½ small pepper Dried New Mexican chili pepper, whole
- 1¼ cups Fresh onions, diced
- 1 tsp Ground cumin
- 1½ cups Fresh sweet potatoes, peeled, cubed ½"
- 6 cups Canned low-sodium black beans, drained, rinsed
- ¾ cup Orange juice
- 1 cup Low-sodium chicken stock
- 1 Tbsp Red wine vinegar
- ¼ tsp Salt
- ¼ tsp Ground black pepper
- 4 cups Fresh Swiss chard, no stems, chopped
*See Marketing Guide
Ingredients
- 2 Tbsp Vegetable oil
- ½ small pepper Dried New Mexican chili pepper, whole
- 1¼ cups Fresh onions, diced
- 1 tsp Ground cumin
- 1½ cups Fresh sweet potatoes, peeled, cubed ½"
- 6 cups Canned low-sodium black beans, drained, rinsed
- ¾ cup Orange juice
- 1 cup Low-sodium chicken stock
- 1 Tbsp Red wine vinegar
- ¼ tsp Salt
- ¼ tsp Ground black pepper
- 4 cups Fresh Swiss chard, no stems, chopped
Quantity
- 2 Tbsp Vegetable oil
- ½ small pepper Dried New Mexican chili pepper, whole
- 1¼ cups Fresh onions, diced
- 1 tsp Ground cumin
- 1½ cups Fresh sweet potatoes, peeled, cubed ½"
- 6 cups Canned low-sodium black beans, drained, rinsed
- ¾ cup Orange juice
- 1 cup Low-sodium chicken stock
- 1 Tbsp Red wine vinegar
- ¼ tsp Salt
- ¼ tsp Ground black pepper
- 4 cups Fresh Swiss chard, no stems, chopped
*See Marketing Guide
Ingredients
- 2 Tbsp Vegetable oil
- ½ small pepper Dried New Mexican chili pepper, whole
- 1¼ cups Fresh onions, diced
- 1 tsp Ground cumin
- 1½ cups Fresh sweet potatoes, peeled, cubed ½"
- 6 cups Canned low-sodium black beans, drained, rinsed
- ¾ cup Orange juice
- 1 cup Low-sodium chicken stock
- 1 Tbsp Red wine vinegar
- ¼ tsp Salt
- ¼ tsp Ground black pepper
- 4 cups Fresh Swiss chard, no stems, chopped
Quantity
- 2 Tbsp Vegetable oil
- ½ small pepper Dried New Mexican chili pepper, whole
- 1¼ cups Fresh onions, diced
- 1 tsp Ground cumin
- 1½ cups Fresh sweet potatoes, peeled, cubed ½"
- 6 cups Canned low-sodium black beans, drained, rinsed
- ¾ cup Orange juice
- 1 cup Low-sodium chicken stock
- 1 Tbsp Red wine vinegar
- ¼ tsp Salt
- ¼ tsp Ground black pepper
- 4 cups Fresh Swiss chard, no stems, chopped
*See Marketing Guide
Instructions
- 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.May serve over brown rice or whole-wheat couscous.
Nutrition INFORMATION
Nutrition Facts
Sweet Potato and Black Bean Stew USDA Recipe for Family Child Care
Amount Per Serving 1 cup
Calories 222
Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 536mg23%
Total Carbohydrate 43g14%
Dietary Fiber 12g50%
Protein 10g20%
Vitamin A 8848IU177%
Vitamin C 26mg32%
Calcium 103mg10%
Iron 4mg22%
*
*Marketing Guide
Yield / Volume