Bean Stew with Corn Dumplings

There’s something deeply comforting about dropping spoonfuls of batter onto a bubbling stew and watching them puff up into golden, tender dumplings.

This recipe starts with your favorite bean soup, lightly mashed to give it a thick, stew-like body.

Then simple cornmeal dumplings made with flour, yellow cornmeal, baking powder, and soy milk get dropped on top in fluffy mounds.

Cover the pot, resist the urge to peek, and in 10 to 12 minutes you’ve got pillowy dumplings with a slightly gritty corn texture steamed through by the bubbling stew below.

Pro Tips

• Do not lift the lid during the 10-minute cooking time. The dumplings need trapped steam to cook through. Every peek lets that steam escape and risks dense, doughy centers.
• Mash the bean stew with a fork, not a blender. You want a chunky, rustic texture, not a smooth puree.
• Drop the dumpling batter onto the surface of the stew, not into it. They should sit on top and steam, not sink and boil.
• Test doneness with a toothpick inserted into the center of a dumpling. It should come out clean with no wet batter clinging to it.

Variations

• Stir a handful of frozen corn kernels into the dumpling batter for extra sweetness and texture.
• Add chopped fresh herbs like chives or parsley to the dumplings for a pop of green.
• Use any plant-based milk: soy, almond, oat, or rice milk all work equally well here.