Here's the butterbean recipe Star. I kept a copy from last time. Pistachio I realised when I made it the other day that I'd missed out tomatoes from the recipe I gave you. Sorry!
Butterbean and vegetable stew with herb dumplings
1 tbsp veg oil
1 onion, chopped
1-2 cloves garlic
2 leeks chopped
1 aubergine cubed
Zest of one lemon
4 ripe tomatoes peeled and chopped.
225g butterbeans (cooked weight)
150ml veg stock
2 tbsp sundried tomato paste
150ml cream/soya cream
Chopped parsley and oregano
Herb dumplings
170g self raising flour
Pinch salt
75g vegetarian suet
5-10 ml dried mixed herbs
Cold water to mix
Extra flour for shaping
Method
Preheat oven to 180C
In a large pan heat oil and sauté onions and garlic until soft. Add the leeks, aubergines and lemon zest and cook for 10 mins., then add the cooked butterbeans, tomatoes, stock, tomato paste and cream. Bring to boil and simmer partly covered for 20 mins or until vegetables are just cooked. Season to taste and transfer to an ovenproof dish.
Dumplings
Sieve flour into a bowl. Add salt, mixed herbs and suet along with enough cold water to make a dough. Shape into 8 equal balls using a little flour to stop them sticking to your hands. Add them to the stew and bake for 30-40 mins until the dumplings are risen and golden.
You could also top with slices of potato or a cobbler (scone) topping and bake.