Name: Beans and root vegetable stew (Smisa)
Yield: Serves 6
Ingredients: 1/3 cup olive oil; 4 tablespoons flour; 1 shallots, diced; 3 cloves garlic, chopped; 2 tablespoons tomato paste; 2 tablespoons parsley, chopped; 2 cups carrots, diced; 2 cups rutabaga diced; 2 cups potatoes diced; 2 cups cooked beans or can beans, juice and all (540 ml or 19 oz)

Recipes
Entree
Stew

Serves 6

Ingredients

¹/₃ cup olive oil
4 tablespoons flour
1 shallots, diced
3 cloves garlic, chopped
2 tablespoons tomato paste
2 tablespoons parsley, chopped
2 cups carrots, diced
2 cups rutabaga diced
2 cups potatoes diced
2 cups cooked beans or can beans, juice and all (540 ml or 19 oz)

In This Recipe

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Directions

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.

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