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  Recipe Home » Main Course » Black Bean & Root Vegetable Stew
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  Black Bean & Root Vegetable Stew
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 257
Ingredients:
1/2 cup Black beans, soaked
1/2 medium Turnip, cut into rounds & - each round halved
1/4 tsp Nutmeg
2 large Carrots, quartered
1 tsp Dill weed
3 large Potatoes, quartered
2 tbsp Parsley
1 large Onion, sliced
1 medium Parsnip, quartered
1/2 tsp Oregano
1/2 cup Green peas
1/2 cup Mushrooms, halved
Salt & pepper
Water or stock to cover
Instructions:
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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