🫙 From the Spice Rack
Black Bean & Root Vegetable Stew
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 ts Dill weed 3 lg Potatoes, quartered 2 tb Parsley 1 lg Onio...
sideeasy
Ingredients8 items
Ingredients
- 1/2c black beans, soaked
- 1/2md turnip, cut into rounds &
- 2lg carrots, quartered
- 1ts dill weed
- 3lg potatoes, quartered
- 2tb parsley
- 1lg onion, sliced
- 1md parsnip, quartered
Directions
- 1
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 ts Dill weed 3 lg Po
- 2
Layer the rest of the vegetables in order, sprinkling in the herbs after each layer
- 3
Top with the soaked beans
- 4
Pour over enough water or stock to cover & season with salt & pepper
- 5
Cover with a good tight-fitting lid & place in an oven pre-heated to 300F
- 6
Cook for 3 hours
- 7
If you desire, add dumplings & cook for a further 30 minutes
- 8
NOTE: I made this recipe to emphaise the taste of the root vegetables