Sweetpotato and Black Bean Stew

Ingredients

Chili peppers, New Mexican, dried, whole6 each
Onions, fresh, diced(3 pounds, 2 ounces)3.125 pounds
Vegetable oil1 cup
Cumin, ground3 tablespoons
Sweetpotatoes, fresh, peeled, cubed ½ inch6 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-sodium2 quarts
Red wine vinegar½ cup
Salt, kosher2 teaspoons
Black pepper, ground2 teaspoons
Swiss chard, fresh, no stems, chopped ½ inch*Or 1 pound 8 ounces Swiss chard, frozen, chopped2 pounds

Instructions

  1. 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.
  2. Add cumin and sauté for 2 minutes.
  3. Add sweetpotatoes, black beans, orange juice, and stock. Bring to a boil.
  4. Cover and reduce heat to low. Simmer for 20 minutes or until potatoes are tender.
  5. 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.
  6. Critical Control Point: Hold for hot service at 135 °F or higher.
  7. 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.