Ingredients
| Chili peppers, New Mexican, dried, whole | 6 each |
| Onions, fresh, diced(3 pounds, 2 ounces) | 3.125 pounds |
| Vegetable oil | 1 cup |
| Cumin, ground | 3 tablespoons |
| Sweetpotatoes, fresh, peeled, cubed ½ inch | 6 pounds |
| Black beans, canned, low-sodium, drained, rinsed (24 pounds, 4 ounces), *Or dry black beans, cooked | 24.25 pounds |
| Orange juice(1 quart, 2 cups) | 1.5 quarts |
| Chicken stock, low-sodium | 2 quarts |
| Red wine vinegar | ½ cup |
| Salt, kosher | 2 teaspoons |
| Black pepper, ground | 2 teaspoons |
| Swiss chard, fresh, no stems, chopped ½ inch*Or 1 pound 8 ounces Swiss chard, frozen, chopped | 2 pounds |
Instructions
- In a roasting pan/square head pan (20⅞” x 17⅜” x 7”) on top of stove, sauté chili peppers and onions in oil for 2-3 minutes.
- Add cumin and sauté for 2 minutes.
- Add sweetpotatoes, 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 135 °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).
Recipe Notes
Special tip for preparing dry beans: SOAKING BEANSOVERNIGHT METHOD: Add 1 3⁄4 qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
QUICK-SOAK METHOD: Boil 1 3⁄4 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 1 3⁄4 qt water for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours.
Use hot beans immediately.Critical Control Point: Hold for hot service at 135 °F or higher. ORChill 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 2 1⁄4 cups dry or 4 1⁄2 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.
The wonderful combination in the Sweetpotato and Black Bean Stew recipe is as savory as it is sweet. This stew is brought to a healthy and earthy conclusion by the addition of flavorful Swiss chard, a delicately mild-flavored, dark-green leafy vegetable. Served over brown rice or whole-wheat couscous, this stew will warm the soul and feed the mind.