serves 4
ingredients
425g/15oz canned cooked red
kidney beans, drained
425g/15oz canned cooked
haricot beans, drained
400g/14oz canned chopped
plum tomatoes
1 tablespoon tomato purée
200g/7oz canned sweetcorn
kernels, drained
1 garlic clove, crushed
1 bay leaf
300ml/10fl oz vegetable stock
275g/10oz green beans, topped
and tailed, cut into lengths
1 tablespoon chopped fresh
flat-leaf parsley, to serve
salt and freshly ground
black pepper
For the herb dumplings
100g/4oz self-raising flour
25g/1oz butter
1 teaspoon dried mixed herbs
• Put the kidney and haricot beans in a large heavy saucepan or
flameproof casserole dish. Add the tomatoes, tomato purée, sweetcorn,
garlic and bay leaf, and stir to mix through evenly.
• Pour in the stock, and season lightly with salt and pepper. Bring to the
boil, reduce the heat and simmer gently for 5 minutes.
• Meanwhile, sift the flour into a bowl with a little salt and pepper. Rub in
the butter with your fingertips until the mixture resembles rough crumbs.
Stir in the herbs. Mix with just enough cold water to form a soft but not
too sticky dough.
• Add the green beans to the vegetable mixture. Shape the dough into
eight round balls, and carefully drop into the top of the stew. Cover and
simmer gently for 15–20 mintues until the dumplings are fluffy and risen.
• To serve, discard the bay leaf. Sprinkle the stew with the parsley, and
serve hot, allowing two dumpling for each serving.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น