A hearty summer time stew with beans and cider. Packed stuffed with flavour for a satisfying however not-too-heavy meal.
It’s exhausting to get throughout how tasty this recipe is in a photograph as a result of I’m unsure how photogenic these dumplings actually are.
However belief me, that is such a scrumptious dish.
Particularly in the summertime with a pint of cider to serve it with.
Cider Bean Stew with Dumplings
Yield:
4
Prep Time:
20 minutes
Prepare dinner Time:
45 minutes
Whole Time:
1 hour 5 minutes
A beneficiant serving of cider provides a deliciously sharp sweetness to this hearty, comforting stew. The dumplings couldn’t be simpler to make and create a splendidly delicate, melt-in-your-mouth topping.
Elements
For the stew
- 1 tbsp olive oil
- 1 white onion, diced
- 3 garlic cloves, finely chopped
- 1 leek, sliced
- 2 carrots, peeled and lower into chunks
- 1 tsp dried blended herbs
- 1 tbsp tomato purée (paste)
- 1 x 400 g / 14 oz tin of butter beans, drained and rinsed
- 1 x 400 g / 14 oz can of flageolet beans, drained and rinsed
- 250 ml / 9 fl oz (1 cup) dry (exhausting) cider
- 200 ml / 7 fl oz (scant 1 cup) vegetable inventory
- 1 massive handful kale, washed and roughly chopped
- Sea salt and floor black pepper
For the dumplings
- 130 g / 4 1⁄2 oz (1 cup) self-raising (self-rising) flour
- 1 tsp dried blended herbs
- 1 tbsp English mustard
- 75 g / 2 1⁄2 oz (5 tbsp) vegetable shortening
Directions
1. Warmth the oil in a big casserole dish over a medium warmth and fry the onion, garlic, leek and carrots for five minutes till softening.
2. Stir within the herbs, tomato purée, each varieties of beans, the cider and inventory. Simmer for quarter-hour, then stir within the kale and simmer for an extra 5 minutes. In the meantime, preheat the oven to 150C fan / 170C / 325F / gasoline mark 3.
3. Put together the dumplings by including all of the elements to a small bowl and whisking with a fork till it begins to develop into dough-like. As soon as it’s coming collectively, use your fingers to knead it and roll it into a protracted sausage form. Use a pointy knife to chop the dough into 12 equal items. Roll the items into balls.
4. Flip off the hob and place the dumplings on high of the stew. Switch the pan to the oven and prepare dinner, uncovered, for an additional 20 minutes till the dumplings are calmly golden and the liquid has lowered barely. Season to style and serve.
