Black Bean& Root Vegetable Stew Recipe

BLACK BEAN & ROOT VEGETABLE STEW
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dish                        Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Black beans, soaked
      1/2   md           Turnip, cut into rounds &
                         -- each round halved
      1/4   ts           Nutmeg
    2       lg           Carrots, quartered
    1       t            Dill weed
    3       lg           Potatoes, quartered
    2       tb           Parsley
    1       lg           Onion, sliced
    1       md           Parsnip, quartered
      1/2   ts           Oregano
      1/2   c            Green peas
      1/2   c            Mushrooms, halved
                         Salt & pepper
                         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
   salt & 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.
   
   NOTE: I made this recipe to emphaise the taste of the
   root vegetables. Add whatever vegetables & 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
  
 
 
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