Black bean & root vegetable stew
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Black bean & root vegetable stew
  Vegetarian    Stews    Beans    Roots    Vegetables  
Last updated 6/12/2012 1:02:35 AM. Recipe ID 26200. Report a problem with this recipe.
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      Title: Black bean & root vegetable stew
 Categories: Main dish, Vegetarian, Stews, Casseroles, Mark's
      Yield: 6 Servings
 
    1/2 c  Black beans, soaked
    1/2 md Turnip, cut into rounds &
           -- each round halved
    1/4 ts Nutmeg
      1 md Onion, sliced
      2 lg Carrots, quartered
      1 ts Dill weed
      3 lg Potatoes, quartered
      2 tb Parsley
      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.
  
  




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Recipe ID 26200 (Apr 03, 2005)

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