WHITE BEAN STEW WITH DUMPLINGS
SERVES 46
INGREDIENTS For the stew:
200g dried white beans 1tbsp olive oil
2 onions, thinly sliced
3 garlic cloves, crushed 130g vegan chorizo sausages, cut into thick slices
2 tbsp sundried tomato paste 230ml vegan red wine
2 bay leaves
2 thyme sprigs
3 large carrots, cut into thick slices 2 celery sticks, cut into 2cm lengths 2tbsp balsamic vinegar 400g tin tomatoes 2tbsp tomato puree 750ml vegetable stock
For the dumplings:
130g plain flour
Zest of 1 lemon
A small bunch of dill, fronds roughly chopped
75g vegetable suet 2tbsp Dijon mustard
METHOD:
» 1. Put the white beans in a saucepan, cover with water and bring to the boil. Boil the beans for 10 minutes, then turn off the heat and leave to soak for three hours. Drain the beans after they have soaked. Leave to one side.
» 2. Preheat the oven to 150 degrees C (130 degrees C fan, gas 2). Put the oil in a flameproof casserole and cook the onions over a medium heat until soft and translucent. Add the garlic and chorizo, and cook for two minutes. Stir in the tomato paste and cook for one minute.
» 3. Add the wine, bay leaves and thyme, and allow to bubble away for four to five minutes until reduced. Add the remaining ingredients, including the soaked beans. Bring everything to the boil, cover and transfer the casserole to the oven and cook for two and a half hours.
» 4. Meanwhile, to make the dumplings, sift the flour into a mixing bowl and stir in the lemon zest and chopped dill. Add the suet and rub into the flour with your fingertips. Add the mustard and enough cold water to bring the dough together. Roll into walnut-sized balls. Add a splash of water to the stew if it’s looking a little dry. Put the dumplings on top of the stew, increase the oven temperature to 190 degrees C (170 degrees C fan, gas 5), put the lid back on and cook for a further 30 minutes until the dumplings are fluffy and firm, then serve.