For bean stew
115g dried chickpeas
115g dried white beans (e.g haricot)
115g red beans (e.g aduki)
115g green beans (e.g flageolet)
(all soaked as per type requirement)
2 tblsp olive oil
2 onions chopped
2 cloves garlic crushed
2 x 225g tins chopped tomatoes
125ml red wine
125ml veg stock
sea salt and fresh ground black pepper
225g carrots sliced
225g parsnips chopped

For dumplings
115g self raising flour
pinch sea salt and fresh ground black pepper
pinch dry mustard
1 tblsp fresh parsley finely chopped
1 tblsp fresh or dried sage finely chopped
55g butter diced

• Start with bean stew. Having soaked beans overnight rinse and drain thoroughly. Heat oil in a large pan and fry onions until golden. Stir in beans and cook until slightly browned, stirring occasionally. Stir in tomatoes, red wine, stock and seasoning. Bring to the boil then reduce heat and simmer for 40 minutes, stirring occasionally.
• For dumplings sift the flour into a bowl, add seasonings and herbs and rub in the butter. Bind with a little water to make a slightly sticky dough. Lightly flour your hands and make into 8 - 12 balls.
• Add carrots and parsnips and stir to stew - pop dumplings into the pan and simmer, covered, for about 20 minutes, or until all beans and veg tender.