Recipes

Italian Bean Stew with California Walnut Dumplings

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Total Time

35 Mins

Serves

4

Serving Size

348 g

Prep Time	15 Mins
Cook Time	20 Mins
Total Time	35 Mins

INGREDIENTS

150 g day old wholemeal bread
2 cloves garlic
½ 25g pack basil torn
80 g California Walnuts roughly chopped
1 medium egg beaten
1 tbsp rapeseed oil
1 onion chopped
400 g can chopped tomatoes
400 g can borlotti beans drained and rinsed
400 g can cannellini beans drained and rinsed
300 ml low salt vegetable stock made with ½ stock cube

PREPARATION

Preheat the oven to 200oC, gas mark 6.
Make the dumplings by tearing the bread into a food processor and add 1 clove garlic, half the basil and 50g walnuts, blitz to give a coarse crumb. Stir in the egg and mix to well combine. Roll into 8 balls.
Heat the oil in a large saucepan and fry the onion for 4-5 minutes, add the remaining garlic, chopped, and fry for a further 1 minute. Stir in the tomatoes, beans, stock and remaining basil and walnuts. Bring to the boil then transfer to a 2-litre serving dish. Add the dumplings, pressing them into the sauce slightly. Bake for 20-25 minutes until golden.

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Tip: Maximize California Walnuts fresh taste and quality by keeping them in your refrigerator or freezer.