Sweet Potato and Black Bean Stew Recipe - This hearty main dish combines the sweetness of orange sweet potatoes and the robustness of black beans, with the surprise addition of Swiss chard and a light touch of cumin. Serve over brown rice or whole-wheat couscous for a warm delight.
Sweet Potato and Black Bean Stew

Sweet Potato and Black Bean Stew

  • 2 Tbsp Vegetable oil
  • 1/2 small pepper Dried New Mexican chili pepper, whole
  • 1 1/4 cups Fresh onions, peeled, diced
  • 1 tsp Ground cumin
  • 1 1/2 cups Fresh sweet potatoes, peeled, cubed 1/2”
  • 6 cups Canned low-sodium black beans, drained, rinsed
  • 3/4 cup Orange juice
  • 1 cup Low-sodium chicken stock
  • 1 Tbsp Red wine vinegar
  • 1/4 tsp Salt
  • 1/4 tsp Ground black pepper
  • 4 cups Fresh Swiss chard, no stems, chopped

How to make Sweet Potato and Black Bean Stew


  1. Heat vegetable oil in a large pot. Cook chili pepper and onions for 1-2 minutes.
  2. Add cumin and cook for 2 minutes..
  3. Add sweet potatoes, black beans, orange juice, and chicken stock. Bring to a boil. Cover and reduce heat to low. Simmer for 20 minutes or until the potatoes are tender.
  4. Remove chili pepper and discard.
  5. Add vinegar, salt, and pepper.
  6. Add Swiss chard. Cover and continue cooking until Swiss chard is tender. Serve hot.
May serve over brown rice or whole-wheat couscous.