Sausage & Butterbean Stew with Butterbean Herby Dumplings

Sausage & Butterbean Stew with Butterbean Herby Dumplings

Now that Halloween is over I always feel many of us are too keen to rush headlong into Christmas. Look, I get it, I too absolutely adore Christmas but November is a beautiful month, filled with the promise and anticipation of what’s to come.

It’s Bonfire Night and Thanksgiving, mugs of hot chocolate, big woolly jumpers, soups and stews. November has that ‘end of autumn’ glow on a sunny Sunday afternoon that no other month has. Bringing Christmas in so early makes it feel purely like a marketing gimmick and loses its magic altogether. It should be a special time, a generous, sparkly time that deserves us to wait for it to be properly here.

I’m no monster. I will be celebrating from the 1st December and then, believe me it will be glitter and stars until January…But until then, let’s enjoy November as a special month with its own magic.

For the stew

• 8 sausages – I used vegetarian ones by Cauldron
• 2 sticks celery – chopped
• 1 carrot – cut into batons
• 1/2 swede – chopped
• 6 mushrooms – halved
• 1 onion – cut into wedges
• 3 rosemary stalks
• salt and pepper
• olive oil
• 700g jar of butter beans – I’m using the amazing Queen Butter Beans by the Bold Bean Company
• a splash of white wine (optional)
• 1 litre veg stock mixed with Bisto gravy granules
• 100g frozen peas
• 50g fresh spinach

For the dumplings

• 200g self-raising flour
• 100g cold butter – coarsly
• 50g strong cheddar cheese – coarsely grated
• 100g butter beans – I’m using the amazing Queen Butter Beans by the Bold Bean Company
• a handful of freshly chopped herbs – I used parsley and coriander
• 50g matzo meal
• salt and pepper

You will need a large shallow casserole dish. Preheat the oven to 200°C (180ºC fan/400°F/Gas 6)

Start with the all-in-one stew – place all the ingredients into the casserole dish, drizzle with oil, season with salt and pepper and stir it all together.  Place it into the oven for 40 minutes, stir well half way through.

After 40 minutes add the butterbeans and stir in the wine and stock followed by the frozen peas and spinach. Place the pot back into the oven whilst you make the dumplings.

Make the dumplings:

Place all the ingredients into a large bowl and season well.  Add a little cold water and bring it together with your fingertips, crushing the beans as you do until a light soft dough is formed.  Keep it all light and quick and try not to over-handle the dough.

Once you’re ready to cook, ensure the stew it nice and hot and stir in the frozen peas. Divide the dough into roughly 8 or 10 little balls and place them onto the top of the stew.  Place the lid on the stew and let them cook on a gently heat for 15 minutes. Take the lid off and place them under the grill for 5 mins more if you want a crispy finish.

For more stews, check these out on Dom in the Kitchen

Eat and of course, enjoy!