Sweet Potato & Black Bean Stew

Ingredients

  • 3 dried New Mexican chili peppers, whole
  • 1 ½ cups fresh diced onions
  • ½ cup vegetable oil
  • 1 ½ tbsp. ground cumin
  • 2 ¼ cups fresh sweet potatoes, peeled & cubed
  • 1 1/3 qt canned black beans, drained & rinsed
  • 3 cups of orange juice
  • 1 qt low-sodium chicken stock
  • ¼ cup red wine vinegar
  • 1 tsp salt
  • 1 tsp black ground pepper
  • 1 cup Swiss chard, no stems, chopped

Directions

1. Sauté chili peppers & onions in oil for 2-3 minutes.
2. Add cumin & sauté for 2 minutes.
3. Add sweet potatoes, black beans, orange juice & stock. Bring to boil.
4. Cover & reduce heat to low. Simmer for 20 minutes or until potatoes are tender.
5. Remove chilies & discard. Add vinegar, salt pepper & Swiss chard. Cover, heat to 140 degrees Fahrenheit for at least 15 seconds.

(adapted from whatscooking.fns.usda.gov)