Mixed Bean Stew

What You Need

• 1x tin m1x tin mixed beans
• 2 x carrots, 1 x onion(red or white)
• 1 x garlic clove,
• 1 large potato (or 2 small)
• Vegetable oil
• 1 ltr vegetable stock
• salt & pepper to taste
• Vegetable suet
• Self Raising flour
• a little water

What You Need (Optional)

• 1 tin of baked beans
• Tin Butter Beans
• Tin Kidney Beans
• Tin Borlotti Beans

How To Do It

• Make up the vegetable stock. Put a vegetable stock cube in a jug and add 1½ltr of boiling water. Stir until the stock cube has dissolved.  
• 1. Peel and chop the carrots, onion and garlic. Peel the potatoes and cut into small cubes (about match box size)
• 2. Heat a little oil in a large pan, add the onion & garlic. Lightly fry for 1-2 mins. Add the carrots & potatoes and stir, coating in the oil. 
• 3. Add the stock making sure it covers all the vegetables.
• 4. Cover the pan and bring to the boil then turn down to a simmer.  Cook until the potatoes are almost cooked.

Make the dumplings.

• 5. Put 50g SR flour in a bowl. Add 23g of vegetable suet and a pinch of salt. Add a little water, about 35ml and mix all together. The mixture should be slightly on the dry side but not falling apart. Mould into 2-3 balls.  
• 6. Add the tin of mixed beans to the stew and stir in.  Add salt & pepper to taste. 
• 7.  Add the dumplings to the stew, cover the pan again and cook until the dumplings rise (hopefully).  Serve into warmed bowls and enjoy.

Tips & Suggestions

A few tips and suggestions about this recipe.

Any Stew left over can be cooled, covered and chilled or cooled and frozen.  This will make an excellent emergency meal or a tasty lunch.  

Serve with crusty bread.