Roast Vegetable And Bean Stew

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Ingredients

  • 3/4 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

Description

This Easy, One-pot Dish Of Root Vegetables And Pinto Beans Makes A Nourishing Winter Main Course And It Needs No Accompaniments.

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