Here our Oldham reporter – Jean Friend – shares one of her favourite recipes, bean and vegetable stew with herb dumplings. Another great one to try for Veganuary.
She said: “It’s become known as Jean’s stew in our shared households. This is just as good without the dumplings but is less thick. It goes great with a good creamy mashed potato and a green vegetable. And with or with the dumplings it freezes well. A brilliant meal to have after a brisk winter walk.”
Jean’s Stew: BEAN AND VEGETABLE STEW WITH HERB DUMPLINGS
2 tablespoons oil
2 cloves garlic chopped
500g (1lb) leeks sliced
1 large carrot diced
250g (8oz) mushrooms sliced
397g (14oz) can chopped tomatoes
300mls (1/2pint) vegetable stock
1 tablespoon paprika
1 tablespoon soy sauce
432g (151/4 oz) can red kidney beans, drained and rinsed
Salt and pepper
For the dumplings:
125g (4oz) self raising flour, sifted
50g (2oz) vegetable suet
3 tablespoons chopped mixed herbs
5 tablespoons cold water
1) Heat the oil in a pan, add the garlic, leeks, carrot and mushrooms and sauté until tender.
2) Add the tomatoes, stock, paprika and soy sauce. Bring to the boil, cover and simmer for 20 minutes.
3) Meanwhile, make the dumplings. Mix all the ingredients together to give a firm dough, then shape into 12 balls.
4) Add the kidney beans and salt and pepper. Arrange the dumplings on top, cover and simmer for 20 mins until the dumplings are light and fluffy.