Vegetable Dumping Stew

stew

• 2 cups cooked great northern OR navy beans (cooked from 120 grams dry)
• 3 Tbsp olive oil
• 1/4 c. flour
• 1 yellow onion, diced
• 1 1/2 tsp minced garlic
• 1 tsp salt
• 6 cups vegetable broth (6 c. water + 2 Tbsp vegetable bouillon)
• 2 celery, sliced
• 3 carrots, diced
• 1 1/2 pounds potatoes
• 2 tsp dried dill
• 1 tsp dried thyme
• 1/2 tsp paprika
• fresh ground pepper to taste

dumplings

• 187 grams flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp dried rosemary
• 2/3 c. almond milk
• 1 Tbsp olive oil

Pressure cook dry beans and a quart of water in an Instant Pot on high pressure for 40 minutes. Rinse, drain, and set aside (store in fridge when doing this ahead of time). This step can be done anywhere from a couple days in advance to two hours before dinner time.

Using the instant pot on the saute setting, heat 3 Tbsp oil. Add flour and cook for a couple minutes while stirring constantly. Add in onion and continue sautéing for 5 minutes, stirring frequently. Add in garlic and cook for an additional minute or two then turn off sauté setting.

Add in all remaining stew ingredients into the Instant Pot. Secure the lid and pressure cook for 6 minutes.

Meanwhile, in a small bowl, stir together dumpling ingredients. Once the stew is finished cooking, quick release the pressure then stir in the beans and drop in the dumping batter by the spoonful. Secure lid once more and set to pressure cook for 4 minutes. Quick release and serve!