• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Black Bean and Root Vegetable Stew

  • Recipe Submitted by on

Category: Main Dish, Vegetarian, Casseroles

 Ingredients List

  • 1/2 c Black beans; soaked
  • 1/2 md Turnip; cut into rounds &
  • -each round halved
  • 1/4 ts Nutmeg
  • 1 md Onion; sliced
  • 2 lg Carrots; quartered
  • 1 ts Dill weed
  • 3 lg Potatoes; quartered
  • 2 tb Parsley
  • 1 md Parsnip; quartered
  • 1/2 ts Oregano
  • 1/2 c Green peas
  • 1/2 c Mushrooms; halved
  • Salt & pepper
  • Water or stock to cover


In the bottom of a large casserole dish, arrange the turnip slices &
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 & season with salt & pepper. Cover with
a good tight-fitting lid & place in an oven pre-heated to 300F. Cook for 3
hours. If you desire, add dumplings & cook for a further 30 minutes.

NOTES : I made this recipe to emphaise the taste of the root vegetables.
Add whatever vegetables & herbs you wish. I used black beans to add some
protein. If exchanging legumes, be sure to use ones that can stand a lot of
cooking, kidney beans or chick peas, for example.

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