Last updated: 14 Jul 2010

Roast vegetable and bean stew

Recipe by: Elaine Russell | Photo by: ReadersDigest

add photo

more photos

	Add to favourites
	Add a review
	Add a Tweak
	Add a tag
	Add to Facebook
	Email a friend
	Print friendly

Reviews (0) | Tweaks (0)

Added to favourites by 11 cooks

Prep: 20 mins | Cook: 3 hours
Serves: 4

This easy, one-pot dish of root vegetables and pinto beans makes a nourishing winter main course and it needs no accompaniments.

Recipe provided by:

Readers Digest | Diabetes Cookbook

Ingredients
(See nutrition)

¾ cup (150 g) dried pinto or red kidney beans, soaked overnight in cold water

500g pumpkin

300g new potatoes, scrubbed and cut into 4 cm cubes

150g carrots, cut into 4 cm cubes

150g parsnips, cut into 4 cm cubes

2 large zucchini, cut into 4 cm cubes

2 tbsp extra virgin olive oil

1 garlic clove, finely chopped

salt and pepper

4 large sprigs of fresh rosemary, plus extra sprigs to garnish

1 cup (250 ml) dry alcoholic cider or apple juice

1 cup (250 ml) hot vegetable stock

Similar recipes

Preparation method

1.		Drain and rinse the beans, then place them in a large saucepan and cover with plenty of cold water. Bring to the boil and simmer for about 2 hours or until tender. Drain well.

2.		Preheat the oven to 200ºC. Remove the seeds and fibres from the pumpkin, then cut off the hard skin and cut the flesh into 4 cm cubes.

3.		Put the pumpkin in a bowl and add the potatoes, carrots, parsnips and zucchini. Drizzle over the olive oil and toss to coat the vegetables evenly. Stir in the garlic and season with salt and pepper.

4.		Lay the rosemary sprigs on the bottom of a large roasting tin and spread the vegetables on top in a single layer. Roast for about 30 minutes, turning once, until lightly browned.

5.		Remove from the oven and stir in the drained beans, cider and stock. Cover the tin tightly with foil, then return to the oven and cook for a further 20–25 minutes or until the vegetables are tender. Before serving, remove the rosemary stalks and garnish with fresh rosemary sprigs.

Some more ideas…

*You can also cook the stew on top of the stove Heat the oil in a large saucepan, add the vegetables and fry for 4–5 minutes, stirring, then add the garlic, rosemary and seasoning. Stir in the beans, cider and stock and bring to the boil. Cover and simmer for 30–35 minutes or until tender.
*If you're not using homemade stock, choose a brand that is low in salt. Alternatively, dilute it with water.
*To save time, use canned beans Skip step 1. Add 2 cans red kidney beans (about 400 g each), drained and rinsed, in step 5.

Health points

*Parsnips are a very nutritious starchy vegetable, providing useful amounts of potassium, the B vitamins B1 and folate, plus vitamin C.
*Use freshly dug potatoes whenever possible, as they contain more vitamin C than potatoes that have been stored.

Each serving provides

GI estimate low.

Related categories

Categories can only be added by the recipe submitter and Allrecipes editors. Click to find more recipes in these categories.

Tweaks

What did you do?

Reviews & comments

Add a review or comment. Click emotions to add.

Rate this recipe

You must make this recipe to give it a star rating and difficulty level. Did you make this recipe? YES

How would you rate it overall?

Not great

Excellent

How difficult was it to prepare?

Easy

Challenging

This site requires a Javascript-enabled browser, for more instructions click here.

History

Want to see where you've been?

Nutrition

kJ 1655 kcal
Protein 16 g
Fat 11 g
Saturated Fat 1 g
Carbohydrate 55 g
Sugar 12 g
Fibre 19 g
Sodium 447 mg