YourRecipe Red Bean Stew and Dumplings
1 tbsp vegetable oil 1 red onion, sliced 2 celery sticks, chopped 1 1/2 pints vegetable stock 8 oz carrots, diced 8 oz potatoes, diced 8 oz courgettes, diced 14 oz can chopped tomatoes 4 oz split red lentils 14 oz can kidney beans, drained and rinsed 1 tsp paprika Salt and pepper
For the dumplings: 6 oz plain flour 3/4 tsp salt 3 tsp baking powder 1 1/2 tsp paprika
1 1/2 tsp dried mixed herbs 1 1/2 oz vegetable suet 10 tbsp water
1. Heat the oil in a large saucepan and gently fry the onions and celery for 3-4 minutes until just softened 2. Pour in the stock and stir in the car- rots and potatoes. Bring to the boil, cover and cook for 5 minutes 3. Stir in the courgettes, tomatoes, len- tils, kidney beans, paprika and seasoning. Bring to the boil, cover and cook for 5 minutes 4. Meanwhile, make the dumplings. Sift the flour, salt, baking powder and paprika into a bowl. Stir in the herbs and suet. Bind together with the water to form a soft dough. Divide into 8 portions and form into balls. 5. Uncover the stew, stir, then add the dumplings, pushing them slightly into the stew. 6. Cover, reduce the heat so the stew simmers and cook for a further 15 minutes until the dumplings have risen and are cooked through. Serve immediately. Serves 6, takes 45 minutes
Our family were strict vegetarians for seven years during the 1990’s and this is one of the many delicious dishes we discovered, to be enjoyed by veggies or meat eaters alike! Our friends and family love it.
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