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BLACK BEAN & ROOT VEGETABLE STEW
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Vegetarian
Amount Measure Ingredient -- Preparation Method
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1/2 c Black beans, soaked
1/2 md Turnip, cut into rounds &
-- each round halved
1/4 ts Nutmeg
2 lg Carrots, quartered
1 t Dill weed
3 lg Potatoes, quartered
2 tb Parsley
1 lg Onion, sliced
1 md Parsnip, quartered
1/2 ts Oregano
1/2 c Green peas
1/2 c Mushrooms, halved
Salt & pepper
Water or stock to cover
In the bottom of a large casserole dish, arrange the
turnip slices & sprinkle with the nutmeg. Layer the
rest of the vegetables in order, sprinkling in the
herbs after each layer. Top with the soaked beans.
Pour over enough water or stock to cover & season with
salt & pepper. Cover with a good tight-fitting lid &
place in an oven pre-heated to 300F. Cook for 3 hours.
If you desire, add dumplings & cook for a further 30
minutes.
NOTE: I made this recipe to emphaise the taste of the
root vegetables. Add whatever vegetables & herbs you
wish. I used black beans to add some protein. If
exchanging legumes, be sure to use ones that can stand
a lot of cooking, kidney beans or chick peas, for
example.
Recipe by Mark Satterly
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