Sweet Potato & Black Bean Stew

6

2 Tbsp vegetable oil 1½ cups onion, chopped 1½ teaspoon ground cumin 2 cups Swiss chard, frozen and chopped 3 cups sweet potatoes, peeled, cut into ½-inch cubes 6 cups black beans, low-sodium, drained and rinsed 1½ cups (12 oz) 100% orange juice 2 cups (16 oz) chicken or vegetable stock, low-sodium 2 teaspoon red wine vinegar ¼ teaspoon salt ¼ teaspoon pepper

Calories: 360 Total fat: 5g Saturated fat: 0.5g % of Calories from fat: 13% % Calories from Sat fat: 1%Protein: 18g Carbohydrates: 62g Cholesterol: 0mg Dietary fiber: 16g Sodium: 490mg Each serving provides: An excellent source of fiber, potassium, phosphorous, magnesium, iron, and vitamins A, B1 and C, and a good source of zinc, iodine, calcium, and vitamins B2 and B6.

Heat oil and briefly sauté onions until they smell sweet. Add the cumin and sauté until it smells toasted. Add the chard and heat through. Add sweet potatoes, black beans, orange juice, and vegetable stock. Bring to a boil and turn down to a simmer until the potatoes are tender, about 20 minutes. Add the vinegar, salt and pepper. Serve as a stew or over brown rice or couscous. Preparation Time: 30 minutes