Sweet Potato and Black Bean Stew USDA Recipe for Child Care Centers

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Sweet Potato and Black Bean Stew USDA Recipe for Child Care Centers

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!

CACFP CREDITING INFORMATION

1 cup (8 fl oz ladle) provides:

Legume as Meat Alternate: 3 oz equivalent meat alternate and ½ cup vegetable.

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.

Course: Soup

Keyword: Child Care Centers, CACFP

Age Group: Ages 6-18

Serving Size: 25-50

Program Type: CACFP

Program Meal Type: Lunch, Supper

Conventional Meal Category: Soup

Program Meal Component: Vegetables, Meat Alternates

Vegetable Subgroup: Red-Orange Vegetables, Beans, Peas, and Lentils, Other Vegetables

Meal Service Temperature: Hot

Cooking Method: Boil, Sauté

Season: Fall, Winter

25 Servings

Calories: 222.48

Ingredients

25 Servings

Weight

- - Dried New Mexican chili peppers, whole
1 lb 9 oz *Fresh onions, diced
- - Vegetable oil
- - Ground cumin
3 lb *Fresh sweet potatoes, peeled, cubed ½"
12 lb 2 oz Canned low-sodium black beans, drained, rinsed
- - OR
12 lb 2 oz *Dry black beans, cooked (See Notes Section)
- - Orange juice
- - Low-sodium chicken stock
- - Red wine vinegar
- - Salt
- - Ground black pepper
1 lb *Fresh Swiss chard, no stems, chopped ½"
- - OR
12 oz Frozen Swiss chard, chopped

Measure

3 each Dried New Mexican chili peppers, whole
1 qt 1½ cups *Fresh onions, diced
½ cup Vegetable oil
1½ Tbsp Ground cumin
2 qt 2¼ cups *Fresh sweet potatoes, peeled, cubed ½"
1 gal 1⅓ qt (3 No. 10 cans) Canned low-sodium black beans, drained, rinsed
- - OR
1 gal 1⅓ qt *Dry black beans, cooked (See Notes Section)
3 cups Orange juice
1 qt Low-sodium chicken stock
¼ cup Red wine vinegar
1 tsp Salt
1 tsp Ground black pepper
1 qt 1 cup *Fresh Swiss chard, no stems, chopped ½"
- - OR
2¼ cups Frozen Swiss chard, chopped

50 Servings

Weight

- - Dried New Mexican chili peppers, whole
3 lb 2 oz *Fresh onions, chopped
- - 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, drained, rinsed
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

-

25 Servings

Weight

- - Dried New Mexican chili peppers, whole
1 lb 9 oz *Fresh onions, diced
- - Vegetable oil
- - Ground cumin
3 lb *Fresh sweet potatoes, peeled, cubed ½"
12 lb 2 oz Canned low-sodium black beans, drained, rinsed
- - OR
12 lb 2 oz *Dry black beans, cooked (See Notes Section)
- - Orange juice
- - Low-sodium chicken stock
- - Red wine vinegar
- - Salt
- - Ground black pepper
1 lb *Fresh Swiss chard, no stems, chopped ½"
- - OR
12 oz Frozen Swiss chard, chopped

Measure

3 each Dried New Mexican chili peppers, whole
1 qt 1½ cups *Fresh onions, diced
½ cup Vegetable oil
1½ Tbsp Ground cumin
2 qt 2¼ cups *Fresh sweet potatoes, peeled, cubed ½"
1 gal 1⅓ qt (3 No. 10 cans) Canned low-sodium black beans, drained, rinsed
- - OR
1 gal 1⅓ qt *Dry black beans, cooked (See Notes Section)
3 cups Orange juice
1 qt Low-sodium chicken stock
¼ cup Red wine vinegar
1 tsp Salt
1 tsp Ground black pepper
1 qt 1 cup *Fresh Swiss chard, no stems, chopped ½"
- - OR
2¼ cups Frozen Swiss chard, chopped

50 Servings

Weight

- - Dried New Mexican chili peppers, whole
3 lb 2 oz *Fresh onions, chopped
- - 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, drained, rinsed
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

Instructions

Sauté chili peppers and onions in oil for 2-3 minutes.
For 25 servings, use a large stockpot.
For 50 servings, use a roasting pan/square head pan.
(20⅞” x 17³⁄8” x 7”) on top of stove.
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 140 °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).

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.

Critical Control Point: Hold for hot service at 135 °F or higher.

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 ½ 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.

Nutrition