About this recipe:This is a quick and easy supper, that is lovely and filling, and uses mainly store cupboard ingredients. Serves two hungry people, or any leftovers can be heated up the next day for lunch.
2 (400g) tins beans, for example Borlotti, Flagelot, Black-Eye or Cannelini
1 vegetable stock cube
2 teaspoons chilli powder
2 teaspoons dried mixed herbs
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Method Prep:5min › Cook:30min › Ready in:35min
Fry the onions and carrots in either spray oil or a small amount of vegetable oil or olive oil in a large lidded pan. Meanwhile, combine the flour, suet and 2 teaspoons dried herbs in a bowl and add enough cold water to make a sticky dough.
Once the onions and carrots are slightly soft, add the crushed garlic and fry for a few more minutes.
Add the tin of tomatoes and kidney beans, then drain and rinse the other beans and add to the pan. Make up the stock cube with boiling water and add along with the chilli powder and 2 teaspoons dried mixed herbs. Add water to taste - I put in quite a lot as I like a lot of juice.
Once everything is simmering nicely, split the dough in to 8 pieces and put on top of the stew. Put the lid on the pan and leave to simmer for 15 minutes.
This is really easy to make and a great vegetarian winter warmer. We eat veggie in the week and this is a perfect meal for us as it's 'meaty' without containing meat! I lower the spice slightly for my toddler and I've put fresh herbs in before (because that's what I had in the house) but it's very tasty either way. I heartily recommend this meal (and it's pretty cheap too!). - 22 Jan 2012
Very easy and quick. I made the stock cube up to 500ml (the amount specified on the packet) and together with the tomatoes and chilli sauce from the kidney beans that was plenty of liquid. We found the quantity a bit overwhelming and although we ate all the dumplings we kept some of the bean stew for the next day's lunch. It was delicious reheated with a jacket potato. - 16 Dec 2015