Black Bean and Root Vegetable Stew

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Black Bean and Root Vegetable Stew Ingredients

1/2 c Black beans; soaked	2 tb Parsley
1/2 md Turnip; cut into rounds &	1 md Parsnip; quartered
1/4 ts Nutmeg	1/2 ts Oregano
1 md Onion; sliced	1/2 c Green peas
2 lg Carrots; quartered	1/2 c Mushrooms; halved
1 ts Dill weed	Salt & pepper
3 lg Potatoes; quartered	Water or stock to cover

Instructions for Black Bean and Root Vegetable Stew

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. 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" on Feb 25, 1998

Main Ingredient: VegetablesCuisine: Uncategorized

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