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

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

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.

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.

Prep Time20

Cook Time40

Total Time1

Course: Soup

Keyword: Recipes for Home

Age Group: Ages 3-5

Serving Size: 6

Program Type: CACFP

Program Meal Type: Lunch, Supper

Conventional Meal Category: Soup

Program Meal Component: Vegetables, Meat Alternates

Vegetable Subgroup: Red-Orange Vegetables, Beans and Peas (Legumes), Other Vegetables

Meal Service Temperature: Hot

Cooking Method: Boil, Sauté

Season: Fall, Winter

6 Servings

Calories: 222

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

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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

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