| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 1 chopped onion
- 1 celery stick chopped
- 1 parsnip peeled
- 1 stock cube
- 1 cup cooked black beans
- 2 inch piece ginger chopped
- 2 cloves garlic chopped
- 1 tsp chilli powder
- 1 tsp dried rosemary
- 1 tsp dried marjoram
- 1 tsp dried thyme
- 2 Tbsp olive oil
- salt and pepper
- 1 Tbsp chopped parsley
Ingredients
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Instructions
- Thinly slice the parsnip.
- Heat about 1 litre of water, add the onion, celery, stock cube and the parsnip and cook for 15 minutes.
- In the meantime mix the garlic, ginger, chili, rosemary, thyme, black pepper to taste and marjoram with the oil and leave to infuse.
- When the 15 minutes is up add the beans and infused herbs to the pot.
- Cook for another 15 minutes
- Check the seasoning and adjust.
- Serve sprinkled with parsley.
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