Sweet Potato and Black Bean Stew
By Rusty H., J. H., Sage M. and Donnie B. from Skyline High School, Oakland, CA.
This main-dish stew is savory as much as it is sweet. The sweetness of orange sweet potatoes is dressed in the robustness of black beans. Lightly spiced with cumin, this stew is brought to a healthy and earthy conclusion by the savoriness of Swiss chard. Served over rice or couscous, this stew is sure to warm the soul and feed the mind.
Serving size: 1 cup
|From Saturated Fat||1.5%|
|Ingredient||6 servings||50 servings|
|Vegetable Oil||2 tbs.||1 cup|
|New Mexican Chili, dried||1 each||6 each|
|Yellow onions, peeled and chopped||1.5 cups||12.5 cups/4 pounds|
|Cumin, ground||1.5 tsp.||0.25 cup|
|Swiss chard, frozen, chopped||2 cups||16.5 cups/3 pounds|
|Sweet potatoes, peeled, cut into 1/2 inch cubes||3 cups/1.5 pounds||25 cups/12 pounds|
|Black beans, canned, reduced sodium, drained and rinsed||6 cups/46.5 ounces||3 gallons/388 ounces|
|Orange juice, fresh||1.5 cups||12.5 cups|
|Chicken or vegetable stock, reduced sodium||2 cups||16.5 cups|
|Red wine vinegar||2 tsp.||0.3 cups|
|Salt||0.25 tsp.||2 tsp.|
|Pepper, freshly ground||0.25 tsp.||2 tsp.|
Heat the oil and briefly fry the chilies; remove them from the oil and set aside. Sauté the onions until they smell sweet. Add the cumin and sauté until it smells toasted. Add the chard and heat through. Then add the sweet potatoes, black beans, reserved chilies, orange juice, and vegetable stock. Bring to a boil and turn down to a simmer until the potatoes are tender, about 20 minutes. Remove the chilies and discard; add the vinegar, salt, and pepper. Taste and adjust seasonings. Serve as a stew or over brown rice or couscous.