Black Bean And Root Vegetable Stew Recipe

• 1/2 c. Black beans, soaked
• 1/2 med Turnip, cut into rounds & each round halved
• 1/4 tsp Nutmeg
• 1 med Onion, sliced
• 2 lrg Carrots, quartered
• 1 tsp Dill weed
• 3 lrg Potatoes, quartered
• 2 Tbsp. Parsley
• 1 med Parsnip, quartered
• 1/2 tsp Oregano
• 1/2 c. Green peas
• 1/2 c. Mushrooms, halved Salt & pepper Water or possibly stock to cover

1. In the bottom of a large casserole dish, arrange the turnip slices & 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 sufficient water or possibly stock to cover & season with salt & pepper.
5. Cover with a good tight-fitting lid & place in an oven pre-heated to 300F.
6. Cook for 3 hrs.
7. If you desire, add in dumplings & cook for a further 30 min.
8. NOTE: I made this recipe to emphaise the taste of the root vegetables.
9. Add in whatever vegetables & herbs you wish.
10. I used black beans to add in some protein.
11. If exchanging legumes, be sure to use ones which can stand a lot of cooking, kidney beans or possibly chick peas, for example.

black beans, nutmeg, onion, carrots, weed, potatoes, parsley, oregano, green peas, mushrooms

Taken from cookeatshare.com/recipes/black-bean-and-root-vegetable-stew-85206 (may not work)