Black Bean and Root Vegetable Stew
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 36
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Ingredients
| ½ | cup |
black beans
soaked |
|
| ½ | medium |
turnip
cut into rounds and each round halved |
* |
| ¼ | teaspoon |
nutmeg
|
* |
| 2 | large |
carrots
quartered |
|
| 1 | teaspoon |
dill weed
|
|
| 3 | large |
potatoes
quartered |
|
| 2 | tablespoons |
parsley leaves
|
|
| 1 | large |
onions
sliced |
|
| 1 | medium |
parsnips
quartered |
* |
| ½ | teaspoon |
oregano
|
* |
| ½ | cup |
green peas
green |
|
| ½ | cup |
mushrooms
halved |
* |
|
salt and black pepper
to taste |
* | ||
|
water
or stock to cover |
* |
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.
Nutrition Facts
Serving Size 221g (7.8 oz)Amount per Serving
Calories 1742% of calories from fat
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
1%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 48mg
2%
Total Carbohydrate
13g
13%
Dietary Fiber 6g
22%
Sugars g
Protein
10g
Vitamin A 86%
•
Vitamin C 27%
Calcium 4%
•
Iron 7%
* based on a 2,000 calorie diet
How is this calculated?
