Black Bean and Root Stew (Mexico)

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Black Bean and Root Vegetable Stew

 

1/2 cup black beans, soaked

1/2 medium turnip, cut into rounds and

round halved

1/4 teaspoon nutmeg

2 large carrots, quartered

1 teaspoon dill weed

3 large potatoes, quartered

2 tablespoons cilantro

1 large onion, sliced

1 medium parsnip, quartered

1/2 teaspoon oregano

1/2 cup green peas

1/2 cup mushrooms, halved

salt and pepper

water or stock to cover

Garnish with tortilla chips when served

 

In the bottom of a large casserole dish, arrange the

turnip slices and 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 and season with salt and pepper.

Cover with a good tight-fitting lid and place in an

oven pre-heated to 300F. Cook for 3 hours. If you

desire. Serves 4 to 6.

 

 

 

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