A hearty bean and bacon stew topped with fluffy dumplings.
Course: Main Course
Servings: 4
Ingredients
1cupRed Mill 13 Bean Mix (or dried beans of your choice)
2cupswater
2 tbspolive oil
1mediumoniondiced
2clovesgarlicminced
2carrotspeeled and diced
2stalkscelerypeeled and diced
6slicesbacondiced
3cupschicken stock
1 canbeer
1 small candiced tomatoes
2tspcelery salt
2bay leaves
3tbspworchestershire sauce
salt and pepper to taste
1 1/2 cup pancake mix"complete" just add water variety
1/2cupwater
2tbspfresh basilchopped
1/2cupwhite cheddargrated
Instructions
Beans
Place beans in a bowl, cover with water and soak overnight.
Soup
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.
Dumplings
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.