Black beans and parsnip stew
Serve as soup or with rice and vegetables as a main course.
Course
Main Dish
Servings
Prep Time
4
peope
20
minutes
Cook Time
30
minutes
Servings
Prep Time
4
peope
20
minutes
Cook Time
30
minutes
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
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.