Fall

Beans and root vegetable stew (Smisa)

Name: Beans and root vegetable stew (Smisa)
Yield: Serves 6
Cuisine: American
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)

by: anka

February 10, 2015

0 Ratings

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)

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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1 Review

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anka February 10, 2015

I did not add 2 cups cooked beans or can beans, juice and all ( 540 ml or 19 oz liq )
to recipes.