Bean Stew with Herby Dumplings

Ingredients

For the Stew:

  • 150g dried pinto beans (soaked overnight)
  • 3 cloves garlic
  • 1 white onion
  • 2 leeks
  • 200g baking potato
  • 1 stick celery
  • 2 medium carrots
  • 100 g mushrooms
  • 1 red pepper
  • 1 can chopped tomatoes
  • 2 heaped tsps veg stock
  • 2 heaped tsps veg gravy powder
For the Dumplings:
  • 150g wholemeal self raising flour
  • 60g soya marge
  • 100ml soya milk
  • 2 tbsps chopped fresh parsley
  • 1 tbsp dried rosemary
  • 1 tbsp dried sage

Method

  1. Chop all the veg and combine in a slow cooker with the canned tomatoes, stock and gravy powder; stir well
  2. Cook on low for 4-5 hours
  3. Cut the soya marge into the flour and rub in until the mixture resembles bread crumbs
  4. Mix in the fresh and dried herbs, then add the soya milk to make a light but firm dough
  5. Divide the dough in to 12 (balls or shaped using a cookie cutter) and arrange the bits on top of the stew at the end of the cooking time
  6. Turn the slow cooker up to high and cook for a further 30 minutes
  7. Serve with a crisp fresh salad, or cooked veg of your choice!

Cooking Temperature: Low/High

Cooking Time: 4-5 hours+ 30 minutes

Serves: 4

Keeps For: 3-5 days

Tips and Comments

  • You could cook this in about 90 mins, started on the hob then finished in the oven but it probably wouldn't be quite as flavoursome.
  • Vary the veg and try with chickpeas for a change; can be served with rice or crusty bread if dumplings seem like hard work!
  • See Not-Dairy for info on soya marge and milk.