Black Bean and Root Vegetable Stew Recipe

Name: Black Bean and Root Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup black beans soaked; 1/2 medium turnip cut into rounds and each round halved; 1/4 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; 1/2 teaspoon oregano; 1/2 cup green peas green; 1/2 cup mushrooms halved; 1 x salt and black pepper to taste; 1 x water or stock to cover

Servings: persons

1/2 cup black beans soaked
1/2 medium turnip cut into rounds and each round halved
1/4 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
1/2 teaspoon oregano
1/2 cup green peas green
1/2 cup mushrooms halved
1 x salt and black pepper to taste
1 x water or stock to cover

1
In the bottom of a large casserole dish, arrange the turnip slices and sprinkle with the nutmeg.
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 and season with salt and pepper.
5
Cover with a good tight-fitting lid and place in an oven pre-heated to 300F (150C)
6
Cook for 3 hours.
7
If you desire, add dumplings and cook for a further 30 minutes.

161

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup black beans soaked, 1/2 medium turnip cut into rounds and each round halved, 1/4 teaspoon nutmeg, 2 large carrots quartered, and more.

Yes, Black Bean and Root Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean and Root Vegetable Stew

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