Black beans and hearty root vegetables, parsnips, turnips, carrots and potatoes, deliver layers of fall flavor in this vegetarian stew recipe. Earthy mushrooms combined with low and slow cooking in the oven coax every drop of pure, rich goodness
YIELD
6 servingsPREP
15 minCOOK
3 hrsREADY
3½ hrsIngredients
Directions
In the bottom of a large casserole dish, arrange the turnip slices and sprinkle them 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 vegetable stock to cover and season with salt and black pepper.
Cover with a good tight-fitting lid and place in an oven pre-heated to 300℉ (150℃)
Cook for 3 hours.
If you desire, add dumplings and cook for a further 30 minutes.
This recipe can also be prepared using a slow cooker or Crockpot as a high setting for 3 to 4 hours or low setting for 6 to 8 hours.
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