Try this Black Bean and Root Vegetable Stew recipe, or contribute your own.
Suggest a better descriptionIn 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. Recipe by Mark Satterly NOTES : 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 Posted to recipelu-digest by "Christopher E. Eaves"
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 20 | ||
Calories from Fat: 1 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 27.9mg | 1 % | |
Potassium 66.3mg | 2 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 3.3g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 20
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