Black Bean and Root Vegetable Stew

• 1/2 cup black beans soaked
• 1/2 medium turnip cut into rounds and each round halved
• 1/4 teaspoon nutmeg
• 2 large carrots quartered
• 1 teaspoon dill weed
• 3 large potatoes quartered
• 2 tablespoons parsley leaves
• 1 large onions sliced
• 1 medium parsnips quartered
• 1/2 teaspoon oregano
• 1/2 cup green peas green
• 1/2 cup mushrooms halved
• 1 x salt and black pepper to taste
• 1 x water or stock to cover

1. In the bottom of a large casserole dish, arrange the turnip slices and sprinkle with the nutmeg.
2. Layer the rest of the vegetables in order, sprinkling in the herbs after each layer.
3. Top with the soaked beans.
4. Pour over enough water or stock to cover and season with salt and pepper.
5. Cover with a good tight-fitting lid and place in an oven pre-heated to 300F (150C)
6. Cook for 3 hours.
7. If you desire, add dumplings and cook for a further 30 minutes.

black beans, nutmeg, carrots, dill weed, potatoes, parsley, onions, oregano, green peas, mushrooms halved, salt, water

Taken from recipeland.com/recipe/v/black-bean-root-vegetable-stew-5282 (may not work)