Black Bean & Root Vegetable Stew
Black Bean & Root Vegetable Stew
Categories:
beans, soups, turnip
1/2 cup 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 1 pepper 1 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 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.
Yield: 6 servings