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 INFORMATION
1 cup provides:
Legume as Meat Alternate: 3 oz equivalent meat alternate and ½ cup vegetable.
OR
Legume 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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

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