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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

Yield

6

servings

Prep

15

min

Cook

3

hrs

Ready

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

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.

 

* not incl. in nutrient facts

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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?

 

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