Nourishing bean stew with herbie dumplings
This wholesome bean stew recipe is a perfect meat free recipe for the autumn/winter season. Beans are an original superfood, boasting an impressive nutrient profile, and are a great source of plant protein, fibre, iron, calcium, folate, and magnesium. I love the addition of herbie dumplings to really give some added comfort during the cold months.
Serves 4
Ingredients
Dumplings
500g unsalted butter softened
140g spelt flour
1 tsp baking powder
1 tbsp fresh thyme leaves
40g parmesan cheese
Casserole
400g tinned butter beans
400g white beans (such as cannellini)
½ a head of swede diced
1 fennel sliced
1 brown onion finely chopped
1 stick of celery finely chopped
2 cups of cavolo nero leaves only, chopped
6 fresh thyme twigs, leaves removed
2 fresh bay leaves
3 garlic cloves crushed
1 tbsp fresh lemon juice
80ml cream
1L vegetable stock
Seasoning
Method
Preheat the oven to 180c.
Start by making the dumplings. Rub the butter flour and baking powder together. Mix in the parmesan cheese and the thyme leaves. Add enough water to bring the mixture to form a dough (start small and increase the amount if needed). Divide into 5-6 small dumplings.
Heat a little oil in an oven proof casserole dish. Add the onions and celery. Cook while stirring for 5 minutes or until softened. Add the garlic and swede. Allow to soften for 4 minutes. Add the butter beans and white beans. Cook while continuously stirring for 1 minute.
Add the vegetable stock, bay leaves, and thyme. Allow to simmer, stirring occasionally, on medium heat for 20 minutes, or until the swede is tender.
Remove the Cavolo Nero leaves by holding the steam in one hand and strip the leaves along the steam away from you. Chop the leaves roughly and add to the casserole. Stir in the lemon juice and cream and season to taste.
Place the dumplings on top of the casserole. Bake in the oven for 20-25 minutes until the dumplings are looking golden and the vegetables are tender.
Sprinkle with remaining thyme leaves and enjoy.
Katie xx