Recipe - Black Bean And Root Vegetable Stew

One half cup Black beans; soaked
One half md Turnip; cut into rounds &
each round halved
One fourth teaspoon Nutmeg
1 md Onion; cut or sliced up
2 lg Carrots; quartered
1 teaspoon Dill weed
3 lg Potatoes; quartered
2 tablespoon Parsley
1 md Parsnip; quartered
One half teaspoon Oregano
One half cup Green peas
One half cup 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 tightfitting lid & place in an oven preheated to 300F. Cook for 3
hours. If you desire, add dumplings & cook for a further 30 minutes.

Recipe by Mark Satterly

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.
Recipe by: Mark Satterly

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Feb 25, 1998