FoodLink - Purdue Extension

Sweet Potato and Black Bean Stew

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!

Recipe adapted from the What’s Cooking? USDA Mixing Bowl website.

20 min
40 min
Total Time
60 min
Servings: 6


2 tablespoons vegetable oil
1 small whole, dried New Mexican chili pepper
1 1/4 cups fresh onion (diced)
1 teaspoon ground cumin
1 1/2 cups fresh sweet potatoes (peeled and cut into half-inch cubes)
6 cups (about 3 cans) low-sodium black beans (drained and rinsed)
3/4 cup orange juice
1 cup low-sodium chicken stock
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups fresh Swiss chard (stems removed and chopped)


  1. Dice onion.
  2. In a large pot, heat vegetable oil over medium heat. Add onion and whole chili pepper and cook for 1-2 minutes. 
  3. Add cumin and cook for 2 minutes..
  4. Add sweet potatoes, black beans, orange juice, and chicken stock. Bring to a boil, then cover, and reduce heat to low. 
  5. Simmer until the potatoes are tender (about 20 minutes).
  6. Remove chili pepper and discard.
  7. Add vinegar, salt, and pepper. 
  8. Add Swiss chard, cover, and continue cooking until chard is tender. Serve hot.
  9. May serve over brown rice or whole-wheat couscous.