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Minted bean casserole with corn cheese dumplings

  • 4-6
Minted bean casserole with corn cheese dumplings

When I make this at home I usually add a few broccoli florets, cauliflower florets and mushrooms. You can add whatever you like to turn it into a good chunky casserole.


  • 2 onions, peeled and diced
  • 2 carrots, peeled and diced
  • ½ swede, peeled and diced
  • 2 cloves garlic, peeled and crushed
  • 445 gram tin soy beans or red kidney beans
  • 2 tablespoons tomato paste, optional
  • 400 gram can tomato soup
  • 3 cups water
  • 1 cup frozen minted peas
  • ¼ chopped fresh mint
  • Corn cheese dumplings
  • ½ cup flour
  • ½ cup fine cornmeal
  • 1 cup cheddar cheese, grated
  • 1 teaspoon baking powder
  • 1 egg
  • about ¼ cup milk


  1. Heat a tablespoon of oil in a large saucepan and add the onion, carrot, swede and garlic and stir over a moderate heat for 3-5 minutes.
  2. Rinse the beans and add to the pot with the tomato paste, if using, soup and water. Cover and simmer for 15 minutes. While the casserole is simmering, make the dumplings.
  3. In a bowl mix together the flour, baking powder and cheese. Make a well in the centre and pour in the egg and milk. Mix to a soft dough.
  4. Roll dumplings into 10 even-sized balls and add to the saucepan.
  5. Cover, bring to a gentle boil and cook for 10 minutes. Serve in large bowls.

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