Black Bean and Root Vegetable Stew

Recipe Ingredients

1/2 cup	80g / 2.8oz	Black beans - soaked
1/2 cup	118ml	Turnip - cut into rounds and (medium)
		Round halved
1/4 teaspoon	1.3ml	Nutmeg
2 teaspoons	10ml	Carrots - quartered (large)
1 teaspoon	5ml	Dill weed
3 teaspoons	15ml	Potatoes - quartered (large)
2 tablespoons	30ml	Parsley
1 tablespoon	15ml	Onion - sliced (large)
1 tablespoon	15ml	Parsnip - quartered (medium)
1/2 teaspoon	2.5ml	Oregano
1/2 cup	118ml	Green peas
1/2 cup	118ml	Mushrooms - halved
		Salt and pepper
		Water or stock to cover

Recipe Instructions

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

Source:
GRILLIN' and CHILLIN' SHOW #GR3605

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