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Spring Stew
Spring Stew
6 medium baby red potatoes
2 large Vidalia onions, thinly sliced and slices divided into thirds
1/2 teaspoon cumin
1/2 teaspoon fresh Italian parsley
sea salt to taste
Black Pepper to taste
1 sprig fresh dill
1 sprig fresh thyme
2 cups water
1/4 cup dried beans (red mung or red kidney beans), soaked overnight
1. Peel all the potatoes and thinly slice 2 of them; leave the rest whole
2. Place a layer of the sliced potatoes in a heavy saucepan, then add one third of the onions. Sprinkle with cumin, parsley, and salt and pepper. Add the dill, thyme, and another third of the sliced onions. Cover with the whole potatoes
3. Add the water, beans, and the remaining onions, and cover the pot with a tight fitting lid. Simmer gently on the stovetop for about an hour, or until the beans are cooked (mung beans cook much faster than potatoes). The thinly sliced potatoes will thicken the sauce. Serves 2
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