Title: Black bean and root vegetable stew
 Categories: Main dish, Vegetarian, Casseroles
      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.