If you’re after something hearty and filling, look no further.
- 1 lb (450g) potatoes
- 3 tbsp semolina
- 1 tbsp wholewheat flour
- 1 oz (30g) soya-free margarine
- Salt to taste
- Water for boiling
- 1 medium onion
- 1 small red pepper
- 3 oz (85g) mushrooms
- 1 tbsp vegetable oil
- 2 tsp ground paprika
- 2 tbsp tomato puree
- A little water
- 8 oz (225g) pre-cooked pinto beans or similar pulse
- Salt and fresh ground pepper to taste
- Peel and dice the potatoes. Add to boiling water and cook until soft. Drain and transfer to a mixing bowl. Mash the potatoes until smooth and then mix in the semolina, flour, margarine and salt. Knead briefly and leave to stand for 30 minutes. Form into dumplings of one inch diameter and set aside.
- Chop the onion, pepper and mushrooms. Saute the onion in the vegetable oil over a medium heat until transparent. Remove from heat and stir in the paprika, making sure it does not burn. Then add the chopped pepper and mushrooms along with the tomato puree and a little water to form a sauce. Return to the heat, bring to a simmer, cover and leave to stew.
- Meanwhile bring a pan of salted water to the boil. Add the dumplings and simmer for 15 minutes. Drain and add them, along with the pre-cooked pinto beans, to the stew. Heat the beans through, season, and serve immediately with winter vegetables.