BOSTON BEAN CASSEROLE WITH DUMPLINGS
Produces 4 very ample servings!
Takes: 15 minutes to make on the stove, 30 minutes to bake in the oven.
Special equipment: Large oven dish.
Ingredients:
2 large onions
1 tsp mustard powder
2 tsp yeast extract
1 tsp molasses
1 tsp paprika
Dash of vinegar
2 x 400g tins of chopped tomatoes
Handful of nutritional yeast flakes
3 x 400g tins of butter beans
1 cup of white self raising flour
1 cup of cornmeal
½ cup of vegetable suet
Pinch of bicarbonate of soda
Soya milk
Basil to taste
Salt to taste
Method:
1: Roughly chop the onions into large chunks or rings, and drop into a pan with some olive oil.
2: Fry until brown, then lower the heat and add the mustard powder, yeast extract, molasses, paprika, and dash of vinegar.
3: Empty in the tins of tomatoes, and put in a handful of yeast flakes. Turn the heat back on to full.
4: Drain the butter beans and add these to the mixture. Cover with water to make a nice sauce.
5: Bring to the boil, then switch off.
6: To make the dumplings, put all the dry ingredients into a mixing bowl and stir in just enough soya milk to bring together into a dough. Try to avoid it being too sticky, as the dumplings will absorb more moisture from the casserole as they cook.
7: 45 minutes before you want to eat, preheat the oven to 150 degrees.
8: Pour the tomatoey bean mixture into the oven dish, and roll the dumplings into 8 balls, dropping them on top of the casserole.
9: Once the oven has reached temperature, bake for 30 minutes.
Produces 4 very ample servings!
Takes: 15 minutes to make on the stove, 30 minutes to bake in the oven.
Special equipment: Large oven dish.
Ingredients:
2 large onions
1 tsp mustard powder
2 tsp yeast extract
1 tsp molasses
1 tsp paprika
Dash of vinegar
2 x 400g tins of chopped tomatoes
Handful of nutritional yeast flakes
3 x 400g tins of butter beans
1 cup of white self raising flour
1 cup of cornmeal
½ cup of vegetable suet
Pinch of bicarbonate of soda
Soya milk
Basil to taste
Salt to taste
Method:
1: Roughly chop the onions into large chunks or rings, and drop into a pan with some olive oil.
2: Fry until brown, then lower the heat and add the mustard powder, yeast extract, molasses, paprika, and dash of vinegar.
3: Empty in the tins of tomatoes, and put in a handful of yeast flakes. Turn the heat back on to full.
4: Drain the butter beans and add these to the mixture. Cover with water to make a nice sauce.
5: Bring to the boil, then switch off.
6: To make the dumplings, put all the dry ingredients into a mixing bowl and stir in just enough soya milk to bring together into a dough. Try to avoid it being too sticky, as the dumplings will absorb more moisture from the casserole as they cook.
7: 45 minutes before you want to eat, preheat the oven to 150 degrees.
8: Pour the tomatoey bean mixture into the oven dish, and roll the dumplings into 8 balls, dropping them on top of the casserole.
9: Once the oven has reached temperature, bake for 30 minutes.
