Cider and Bean Stew with Herby Dumplings

Name: Cider and Bean Stew with Herby Dumplings
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves 4
Cuisine: British
Ingredients: 3 garlic cloves, finely chopped; 1 white onion, diced; 1 tbsp olive oil; 1 tbsp tomato purée (paste); 1 tsp dried mixed herbs; 2 carrots, peeled and cut into chunks; 1 leek, sliced; 250 ml/9 fl oz (1 cup) dry (hard) cider; 1 x 400 g/14 oz can of flageolet beans, drained and rinsed; 1 x 400 g/14 oz can of butter beans, drained and rinsed; 1 tbsp tomato purée (paste); sea salt and ground black pepper; sea salt and ground black pepper; 1 large handful kale, washed and roughly chopped; 200 ml/7 fl oz (scant 1 cup) vegetable stock; 75 g/2½ oz (5 tbsp) vegetable shortening; 1 tbsp English mustard; 130 g/4½ oz (1 cup) self-raising (self-rising) flour

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 5

Appears in

Great British Vegan

By Aimee Ryan

Published 2021

About

A generous serving of cider adds a deliciously sharp sweetness to this hearty, comforting stew. The dumplings couldn’t be easier to make and create a wonderfully soft, melt-in-your-mouth topping.

Ingredients

For the stew

1 tbsp olive oil
1 white onion, diced
3 garlic cloves, fine

Europe
United Kingdom
Dinner
Mediterranean
Vegan

Method

Heat the oil in a large oven-safe casserole dish over a medium heat and fry the onion, garlic, leek and carrots for 5 minutes until softening.
Stir in the herbs, tomato purée, both types of beans, the cider and stock. Simmer for 15 minutes, then stir in the kale and simmer for a further 5 minutes. Meanwhile, Preheat the oven to