Black Bean and Root Vegetable Stew

3 hours

174 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

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	onion	sliced
1	medium	parsnip	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

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.

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Nutrition Facts

Serving Size 221g

Amount per Serving

Calories 174 2% of calories from fat

	% Daily Value*
Total Fat 0.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 48mg	2%
Total Carbohydrate 39.0g	13%
Dietary Fiber 6.0g	22%
Sugars 4.0g
Protein 5.0g	10%

Vitamin A	86%		Vitamin C	27%
Calcium	4%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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