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.

Nutrition Facts

Serving size: 1 cup

From Fat14%
From Saturated Fat1.5%
From Sugar12.5%


Ingredient 6 servings 50 servings
Vegetable Oil2 tbs.1 cup
New Mexican Chili, dried1 each6 each
Yellow onions, peeled and chopped1.5 cups12.5 cups/4 pounds
Cumin, ground1.5 tsp.0.25 cup
Swiss chard, frozen, chopped2 cups16.5 cups/3 pounds
Sweet potatoes, peeled, cut into 1/2 inch cubes3 cups/1.5 pounds25 cups/12 pounds
Black beans, canned, reduced sodium, drained and rinsed6 cups/46.5 ounces3 gallons/388 ounces
Orange juice, fresh1.5 cups12.5 cups
Chicken or vegetable stock, reduced sodium2 cups16.5 cups
Red wine vinegar2 tsp.0.3 cups
Salt0.25 tsp.2 tsp.
Pepper, freshly ground0.25 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.