Butter Bean Stew and Dumplings is a very hearty gluten-free, vegan dinner. Perfect when you need a warming, filling and nutritious meal.

Dumplings are a really hearty, warming topping to a stew. Baked so they become slightly crispy on the top and soft and pillowey on the bottom. Heavenly! I love the way the dumpling swell from tiny balls to clouds in a short space of time. The dumplings also thicken the juice so you have a beautiful, rich hearty broth at the end.

Butter Bean Stew and Dumplings is great served with Sauerkraut and – to mop up the juice – some gluten free, vegan bread!

Allergy Information – Butter Bean Stew and Dumplings

Butter Bean Stew and Dumplings is gluten-free and vegan as well as… coconut free, garlic free, lupin free, mustard free, onion free, peanut free, sesame free, soya free, tree nut free.

Top Tips – Butter Bean Stew and Dumplings

Gluten free, vegan suet is available in most supermarkets.

Butter beans are one of my store cupboard essentials. I eat beans at least once a week, in one form or another. I adore them! Find out what else is on my regular shopping list with my FREE Store Cupboard Essentials Cheat Sheet. Get it now! Just click the button below, sign-up and download.

Recipe – Butter Bean Stew and Dumplings

Difficulty easy
Serves 4-6
Preparation time 10 minutes
Cooking time 120 minutes

Ingredients – Butter Bean Stew

400 gram can/ tetra pack butter beans
500 grams floury potatoes (e. g maris piper or Kind Edward)
1 medium carrot
1 medium parsnip
150 grams spring green cabbage
1 stick celery
25 grams fresh flat leaf parsley (save 1 tablespoon to add to the dumplings)
1 bay leaf
800 millilitres vegetable stock
0.5 teaspoon sea salt
0.5 teaspoon freshly ground black pepper

Ingredients – Butter Bean Stew and Dumplings – Dumplings

45 grams gluten free, vegan suet
100 grams gluten free self raising flour
75 millilitres cold water
0.25 teaspoon sea salt
0.25 teaspoon freshly ground pepper

Method – Butter Bean Stew and Dumplings
1. Preheat oven to 180 C (fan)
2. Chop all the vegetables in to two centimetre dice (approximately) and add to the casserole dish
3. Add the drained butter beans, roughly chopped parsley (save one tablespoon for the dumplings) and bay leaf to the casserole dish and mix well
4. Add the vegetable stock, salt and pepper and stir well
5. Put all the dumpling ingredients plus one tablespoon of parsley in to a mixing bowl and mix well. Divide in to eight equal size balls and place gently on top of the stew. Place the lid on and in to the oven for an hour and a half
6. After an hour and a half remove the lid and gently baste the dumplings with the juice and place back in the oven for a further 30 minutes (with the lid off).
7. Serve with a light salad or sauerkraut. Delicious!