Bean Dumplings

Simply a healthy version to our flour dumplings. It can be used in place of the regular in soups or as a side dish to curries and stews.

It is healthier but it doesn't taste healthier. My method makes it ridiculously simple if you own a processor.

This is by no means an exact recipe. You can switch up proportions to suit you and your family's wants and needs. The possibilities are endless with dumplings. Add seasonings or replace these beans with another or maybe even a vegetable puree. The point is to make a stiff dough. These beans however, I found have the blandest taste so work well for this purpose.

You will need:

• 1 can butter/white beans
• 1 cup all purpose flour
• 1 cup cornmeal
• 2 tbsp margarine
• Salt to taste
• Approx 1/4 cup water for dough
• 6 quarts of water or stock for cooking.

Method:
Pulse all dry ingredients together.
Add beans and margarine and pulse until like coarse breadcrumbs.

Add just enough water slowly, until it forms a ball of dough. Because of the moisture in the beans and that from the margarine, it will not need a lot of water. At this point it should not be sticky.

 Half this recipe serves 6-8 so I pack 1/2 for the next time in my freezer. (Don't forget to label and date it)

You can shape this any way you want but I like to do it this way.... because it's cute :p

All you do is roll ropes with it and then use a dull blade like a butter knife, to cut 2cm thick pieces. This is in order to squeeze the stiff dough to make the shape... A sharp knife will cut it without squeezing the edges if the dumplings. Roll the rope 90 degrees after every cut (away from you and then back to you) to create a unique shape.

TO COOK DUMPLINGS, bring liquid of choice to a rolling boil.  Drop the dumplings in one at a time and leave in until they rise to the top (approx 5mins depending on the size). Remove with a slotted spoon or in the case of soup, just leave in.

Enjoy!

Don't be intimidated in your kitchen... you're the boss!