Sausage Beanpot with dumplings

Serves 4 - 6

Ingredients:
450g half-fat sausages
1 medium onion, thinly sliced
1 green pepper, seeded and diced
2 small red chili, sliced, or 2.5ml chili sauce
400g can chopped tomatoes
250ml cup beef stock
425 can red kidney beans, drained
Salt and black pepper

For the dumplings
275g plain flour
10ml baking powder
225g cottage cheese

Method:

1.     Fry the sausage without fat in a non-stick pan until brown. Add the onion and pepper. Stir in the chili, tomatoes and stock; bring to the boil.

2.     Cover and simmer gently for 15-20mins then add the beans and bring to the boil.

3.     To make the dumplings, sift the flour and baking powder together and add enough water to mix to a firm dough. Toll out thinly and stamp out 16-18 rounds using 1 7.5cm cutter.

4.     Place a small spoonful of cottage cheese on each round and bring the edges of the dough together, pinching to enclose. Arrange the dumplings over the sausages in the pan, cover the pan and simmer for 10-12mins, until the dumplings are well risen. Serve hot.

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