Introduction: Bean and Vegetable Hotpot With Cheese Dumplings

By SoCook
About: SoCook is a new food start-up, we love food and hate organising, we cook and create delicious recipes while inventing tech to do the boring bits. We are currently developing our first app the Virtual HomeCook …

A delicious veggie bean and vegetable stew, with cauliflower, green beans, courgettes, tomatoes, peas and cannellini beans flavoured with French herbs and topped with cheddar cheese dumplings.

Supplies

Utensils

1 bowl

1 grater

1 chopping board

1 large knife

1 Garlic crusher

1 sieve

1 large frying pan

1 jug

1 casserole dish

Ingredients For the Dumplings

55 grams butter
25 grams cheddar cheese

25 grams whole oats

70 grams self raising flour

Ingredients For the Stew

1 tin tinned cannellini beans

0.5 head cauliflower

2 cloves garlic

1 courgette

1 tsp herb de Provence

55 grams green beans

1 tbsp olive oil

1 onions

75 grams frozen peas

0.5 stock cube veg

1 tin tinned tomatoes

500 ml water (boiling)

1 tsp yeast extract

Salt and pepper to taste


Step 1: Prep the Vegetables

Ingredients

0.5 head cauliflower 1 courgette 55 grams green beans

Method

  • wash the vegetables
  • cut the cauliflower into florets
  • trim the green beans
  • wash the courgettes chop into chip shapes

Step 2: Cook the Onions

Ingredients
1 onion

Method

  • heat the frying pan with a little oil
  • peel and chop the onion finely add to the frying pan
  • cook for 5 minutes

Step 3: Cook the Vegetables

Ingredients

2 cloves garlic

1 tsp herb de Provence

Method

  • peel and crush the garlic using the garlic crusher or chop finely
  • add the garlic to the frying pan
  • add the cauliflower cook for 5 minutes
  • add the courgettes to the frying pan cook for 3 to 4 mins
  • add the herb de Provence and the green beans to the frying pan cook for 2 minutes

Step 4: Add the Beans, Peas and Sauce Ingredients

Ingredients

1 tin tinned cannellini beans

75 grams frozen peas

0.5 stock cube veg

1 tin tinned tomatoes

500 ml water (boiling)

Method

  • Drain and rinse the cannellini beans
  • add to the frying pan
  • add the peas cook for 2 minutes
  • set the oven to 190C 375F or gas mark 5
  • add the tinned tomatoes to the frying pan
  • add the stock cube to boiling water
  • add the stock to the frying pan

Step 5: Complete the Stew and Cook

Ingredients

To Taste black pepper and salt

1 tsp yeast extract

Method

  • add the yeast extract to the frying pan
  • season with salt and pepper
  • add the contents of the frying pan to the casserole dish
  • place in the oven cook for 10 mins

Step 6: Make the Dumplings and Add to the Stew

Ingredients

55 grams butter

25 grams cheddar cheese

25 grams whole oats

70 grams self raising flour

Method

  • grate the cheese
  • rub the butter into the flour till it forms breadcrumbs and then mix in the grated cheese
  • take a tablespoon of mixture at a time and shape into dumplings
  • coat the dumplings in the rolled oats
  • add the dumplings to the stew
  • place in the oven
  • cook for 10 mins to 15 mins
  • Serve with jacket potatoes