Tonight’s dinner brought to you by the things hiding in my fridge and pantry. 13 bean and beer stew topped with cheesy basil dumplings.
I use pancake mix to make my dumplings…it works fantastically and saves time…a win win in my books. This recipe is a great way to use up those veggies in your fridge and freezer that have been lurking around for a while.
If you don’t want to soak the beans in water overnight, just add them to the pot as is and add another hour to the cooking time.
Hope you are staying healthy and happy!
13 Bean and Beer Stew with Cheesy Dumplings
- 1 cup Red Mill 13 Bean Mix (or dried beans of your choice)
- 2 cups water
- 2 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 carrots peeled and diced
- 2 stalks celery peeled and diced
- 6 slices bacon diced
- 3 cups chicken stock
- 1 can beer
- 1 small can diced tomatoes
- 2 tsp celery salt
- 2 bay leaves
- 3 tbsp worchestershire sauce
- salt and pepper to taste
- 1 1/2 cup pancake mix "complete" just add water variety
- 1/2 cup water
- 2 tbsp fresh basil chopped
- 1/2 cup white cheddar grated
- Place beans in a bowl, cover with water and soak overnight.
- Add olive oil, garlic, carrots, celery and bacon to a large soup pot. Sauté for a few minutes until al dente.
- Add beer, stock, canned tomatoes to pot. Drain and rinse beans and add to pot. Next add the bay leaves, worchestershire sauce, celery salt and salt and pepper. Bring to a boil then simmer for 30 minutes.
- In a medium bowl, add pancake mix and water. Stir in basil and cheese
- Bring stew back to a light boil. Drop dumpling batter by tablespoon gently into stew. Cook uncovered for 10 minutes then cover and cook for an additional 10 minutes or until dumplings are cooked through.
- Adjust seasoning, top with additional grated cheese and basil if desired, and serve.