cooked beans or can beans, juice and all (540 ml or 19 oz)
In This Recipe
Cook dice carrot, rutabaga and potatoes in salted water for 15 minutes, drain.
In pot, heat oil over medium heat. Add flour sauté for 1 minutes, add shallots, parsley, tomato paste and garlic. Add beans, carrots, turnips and potatoes, Add vegetable stock and bring stew to boil. Reduce heat and simmer stew for 1 hours, stirring occasionally. Root vegetables and beans should be soft and partially broken down and stew should be thick.