Black Bean and Root Vegetable Stew

Course : Beans
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1/2 cup black beans -- soaked
1/2 medium turnip -- cut into rounds and round halved
1/4 teaspoon nutmeg
2 large carrots -- quartered
1 teaspoon dill weed
3 large potatoes -- quartered
2 tablespoons parsley
1 large onion -- sliced
1 medium parsnip -- quartered
1/2 teaspoon oregano
1/2 cup green peas
1/2 cup mushrooms -- halved
1 teaspoon salt and pepper
1 Cup water or stock to cover

Preparation / Directions:

In the bottom of a large casserole dish, arrange the turnip slices and 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 and season with salt and pepper. Cover with a good tight-fitting lid and place in an oven pre-heated to 300F. Cook for 3 hours. If you desire, add dumplings and cook for a further 30 minutes. NOTE: I made this recipe to emphasis the taste of the root vegetables. Add whatever vegetables and 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. Recipe by Mark Satterly

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Beans Recipes