Bean Stew with Dumplings

Bean Stew with Dumplings


4 people made this

This bean stew with dumplings is a quick and easy dinner that is hearty and filling. Any leftovers can be heated up the next day for lunch.


Serves: 2 

  • 1 onion, diced
  • 2 carrots, diced
  • 175g self raising flour
  • 75g butter
  • 2 teaspoons dried mixed herbs
  • 60ml cold water, or as required
  • 2 cloves garlic, crushed
  • 1 (400g) tin diced tomatoes
  • 1 (400g) tin kidney beans in chilli sauce
  • 2 (400g) tins any beans, e.g. Borlotti, Black-Eye or Mixed
  • 1 vegetable stock cube
  • 2 teaspoons chilli powder
  • 2 teaspoons dried mixed herbs

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Fry the onions and carrots in oil in a large lidded saucepan.
  2. Meanwhile combine the flour, butter and dried herbs in a bowl then add enough cold water to make a sticky dough.
  3. Once the onions and carrots are slightly soft add the crushed garlic and fry for a few more minutes.
  4. Add the tin of tomatoes and kidney beans then drain and rinse the other beans and add to the pan.
  5. Make up the stock cube with boiling water and add along with the chilli powder and dried mixed herbs.
  6. Add water to taste; I put in quite a lot as I like a lot of juice.
  7. 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.

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Reviews (1)


We enjoyed this very tasty dish. I made a few changes - added a chopped green capsicum after frying the onion; used chopped fresh herbs instead of dried; substituted dairy-free marg for butter; used a can of baked beans in tomato sauce in place of one tin of beans; and used a lot less chilli. The recipe didn't specify how to combine the flour & butter so I used the "rubbing in" method which worked well. Will make this one again - thanks for sharing. - 03 Jun 2012

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