Go Back
–+ servings
Kidney bean stew with dumpling on top on a white square plate.

Vegetarian Bean Stew with Dumplings

Our winter favourite - so wholesome, comforting and warming! This Kidney Bean Stew with Dumplings is inexpensive to make, but the result is scrumptious. It also freezes well, so you can double or even triple the stew and only make dumplings at a later date.
4.80 from 10 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 553 kcal

Equipment

  • Overproof Dish

Ingredients
 
 

  • 2 small brown onions thinly sliced
  • 350 g sweet potatoes peeled and cubed
  • 400 g tinned chopped tomatoes
  • 2 x 400 g kidney beans
  • 250 ml vegetable stock
  • 1 tablespoon chipotle paste
  • 4 dollops of yoghurt or sour cream to serve (optional)

For the Dumplings:

  • 125 g plain flour
  • 1.5 teaspoon baking powder
  • 60 g butter room temperature, cubed
  • 70 g cheddar grated
  • 10 g parsley finely chopped, including stalks

Instructions
 

  • Heat 3 tablespoon of oil in a large pan over low heat. Tip in your sliced onions, add a pinch of salt and fry for 5 minutes until softened.
  • Tip in cubed sweet potatoes and fry for a minute.
  • Drain and rinse kidney beans under the tap, add them to the sweet potatoes together with tinned tomatoes and vegetable stock. Stir in a tablespoon of chipotle paste and season.
  • Cover with a lid and simmer on low heat for 25-30 minutes until sweet potatoes are soft.
  • Whilst the stew is simmering away, heat the oven to 180C Fan and prepare your dumplings.
  • Mix the flour, baking powder and a pinch of salt in a large mixing bowl. Add cubes of butter and rub into the flour until the mixture resembles fine breadcrumbs.
  • Mix in the grated cheddar (save a heap for sprinkling on top) and chopped parsley. Then add 4-5 tablespoon of water and bring the mixture together in a ball. Shape 12 equal size dumplings.
  • When your spicy bean stew is cooked, tip it into an oven-proof dish and arrange the dumplings on top and sprinkle with the reserved cheddar.
  • Put the dish in the centre of the oven for 15 minutes until the dumplings are puffed up and turned a lovely golden brown colour.
  • Serve with a dollop of plain yoghurt or sour cream.

Notes

You can freeze your stew (without dumplings) for up to 4 months. For more tips on freezing, see text above. 

Nutrition

Calories: 553kcalCarbohydrates: 78gProtein: 20gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 50mgSodium: 624mgPotassium: 1139mgFiber: 14gSugar: 11gVitamin A: 13397IUVitamin C: 20mgCalcium: 326mgIron: 7mg
Keyword Bean Stew, Bean Stew with Dumplings, Spicy Bean Chilli, Spicy Bean Stew, Spicy Bean Stew Recipe UK, Vegetarian Bean Stew, Vegetarian Stew, Vegetarian Stew with Dumplings
Tried this recipe?Let us know how it was!