Winter Bean Stew with Dumplings

We make this bean stew with dumplings pretty often in winter months.

The lovely combination of dill, rosemary, and sage warms our tummies.

As a bonus, leftovers the next day are just as good as the real thing.



  • 2 Tbsp olive oil
  • 1/4 cup brown rice flour
  • 1 onion, chopped
  • 1 tsp salt
  • 4 cloves garlic, minced
  • 6 cups vegetable broth or water
  • 1/2 cup coconut milk
  • 1 can your favorite kind of bean, rinsed and drained
  • 2 celery stalks, chopped
  • 3 medium-large yellow potatoes, cut into chunks
  • 2 carrots, chopped
  • 1 large zucchini, chopped
  • 1 tsp sage
  • 1 Tbsp dill
  • 1/2 tsp paprika
  • 1 lime, squeezed
  • Salt and pepper to taste


  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1 Tbsp rosemary, chopped
  • 1/2 tsp salt
  • 1/2 cup unsweetened soy milk
  • 2 Tbsp olive oil


Start the stew: in a large pot, heat the olive oil over medium heat. Add in the flour and cook, stirring continuously, for a few minutes until it gets nice and thick.

Stir in the onions and salt, and mix well to coat the onions in the sauce.

Next, add the garlic, celery, and start pouring in the vegetable broth and coconut milk. Whisk well as you go to evenly mix in the liquid with the flour mixture.

Once all the broth is mixed in, add the potatoes, carrots, zucchini, beans, sage, dill, and paprika, as well as salt and pepper to your liking. Raise the heat to bring it to a boil, then reduce it to keep it simmering on medium-low heat for about 20 minutes until the potatoes are tender. No need to cover the pot at this point – the evaporating steam means the stew will be nice and thick.

Prepare the dumplings: mix all the dumpling ingredients together in a medium bowl and mix well.

When the stew is nice and thick and the vegetables are tender, drop spoonfuls of the dumpling mix right on top of the stew, evenly spacing them out over the surface. We got 12 dumplings out of it. Cover the pot with a tight-fitting lid and cook for 14 minutes, making sure the stew is simmering gently.

The dumplings will get nice and firm to the touch when they’re done. Serve hot in a bowl with a dumpling and a scoop or two of bean stew. So yummy and comforting! Leftovers keep well in the fridge or freezer, and can be microwaved when you’re ready to eat them.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

One response to “Winter Bean Stew with Dumplings”

  1. maitricookswithlove Avatar

    Love in a bowl! 🙂

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