Sweet Potato and Black Bean Stew USDA Recipe for Schools

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.
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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

Nutrition Facts
Sweet Potato and Black Bean Stew USDA Recipe for Schools
Amount Per Serving 1 cup (8 fl oz ladle)
Calories 222.48 Calories from Fat 40
% Daily Value*
Total Fat 4.43g7%
Saturated Fat 0.34g2%
Cholesterol 0mg0%
Sodium 578.59mg25%
Total Carbohydrate 43.48g14%
Dietary Fiber 12.25g51%
Protein 10.35g21%
Vitamin C 25.75mg31%
Calcium 103.07mg10%
Iron 3.95mg22%
*
*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