Bean and Vegetable Casserole with Dumplings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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yummy and warming on a cold day. Ingredients:
1 tablespoon olive oil |
4 ounces dried chickpeas |
4 ounces dried navy beans |
4 ounces dried pinto beans |
1 medium onion, diced |
2 garlic cloves, finely chopped |
1 tablespoon tomato puree |
400 grams canned chopped tomatoes |
2 carrots, chopped |
6 ounces parsnip, chopped |
8 ounces potatoes, chopped |
2 stalks celery |
1 teaspoon mixed herbs |
1 stock cube, vegetable |
15 fl oz water |
1 salt and pepper, season to taste |
4 ounces self raising flour |
2 ounces shredded vegetable suet |
1 pinch salt |
5 tablespoons water |
Directions:
1. If you have a pressure cooker, soak beans in boiling water for one hour, then put the beans in the pressure cooker with water to cover and then cook for 25-30 minutes.
2. Heat oil in a large cassorole pan, lightly brown the onions for 3 - 5 minutes, then add other chopped vegetables, lower heat, put lid on the pan and saute for 8-10 minutes. Now add the garlic, tomatoes and tomato puree and 15 fl oz stock, add herbs and season to taste. Now add the cooked beans and simmer for a further 20-25 minutes.
3. while the vegetables are sauteing mix together the flour suet and seasoning with water to make a soft dough and form into 6 balls.
4. For the last 20 minutes add the dumplings to the casserole, put lid on until casserole and dumplings are cooked. Once dumplings are in the casserole do not remove lid whilst cooking.
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