Recipe: Bean n’ Dumplin’ Casserole

The following recipe is a heart warming, comforting meal ideal for those cold, cold winter days like we are currently experiencing in Australia.   It’s packed full of protein with lentils, cannelini and chickpea / garbanzo beans and is rounded off with a good chug full of a nice Italian Chianti just for some oomph!

The only problem with this dinner is being able to stop eating it!  The deepness and sweetness from the tomatoes makes you want to have another bite just to saviour the taste in your mouth.

It’s not your typical casserole with chunks of vegetables – I’ve only added mushrooms, one of my favourite vegetables – but you can certainly add your own favourites in.

I challenge you to try this and stop yourself from going back for seconds!

Serves:

• 6-8 or half if you go back for seconds!

Ingredients:

• drizzle olive oil
• 1 tsp salt
• 1 tab vegetable “beef style” stock
• 1 tsp white pepper
• 2 tsp garlic mince
• 1/2 red onion diced
• 2 tbs tomato ketchup
• 3 tbs tomato paste
• 1 – 1.5 cups of a deep red wine (I used a Chianti)
• 1 tsp rosemary dried
• 1 can cannelini beans
• 1 can lentils
• 1 can chickpeas / garbanzo
• 250 grams mushrooms roughly chopped
• 250 grams beef style chunks (faux meat)
• 1 cup water

Dumplings

• 1 cup SR flour
• enough milk to make a sticky dough
• 2 tbs butter or margarine
• pinch salt
• pinch pepper

Instructions:

1. In a cassoulet or pot, place your onions and garlic in some olive oil.  Allow to soften.
2. Place in the spices and seasoning with the stock, adding in the red wine, tomato ketchup and paste.  Mix well.
3. Place in the beans and beef chunks, stirring and allowing to boil.
4. Reduce the heat and place your mushrooms in with the water.  Stir to mix the water through.
5. Allow to simmer for twenty minutes.
6. Mix all the ingredients for the dough together.  Add enough milk to allow for a sticky batter (it will roughly be around the same a cup).
7. Using a spoon, dollop your dough into the casserole and pour the gravy over the dough.
8. Place the lid on and cook for another five to ten minutes.
9. Serve hot straight away with a nice Chianti!