Your Beans ~ Beanfeast with Dumplings- Vegetarian Left Over Layering

Your Beans have some beans leftover? put 'em in a two quart container, label 'beans' and stick in the freezer. whenever you have beans leftover, pour them in the container. it doesn't matter what kind -- black, green, kidney, etc. -- they all work! when it's full, you're ready for the next

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    Deal GURU
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    Red face Your Beans ~ Beanfeast with Dumplings

    Your Beans
    have some beans leftover? put 'em in a two quart container, label 'beans' and stick in the freezer. whenever you have beans leftover, pour them in the container. it doesn't matter what kind -- black, green, kidney, etc. -- they all work! when it's full, you're ready for the next recipe

    Beanfeast with Dumplings
    3 tbsp oil
    2 large onions, sliced
    1 tbsp curry powder
    1 lb carrots, sliced thinly
    1/2 lb parsnips, sliced
    1-2/3 cups canned tomatoes
    2-qt container of beans, thawed

    5 oz plain flour, plus extra for rolling
    1 tsp baking powder
    2 oz cheddar cheese, grated
    Heat oil in a large pan and fry the onions until soft. Add the curry powder, carrots, and parsnips and fry for 1 minute. Add tomatoes, bring to a boil, cover and simmer for 25 minutes. Add beans with salt to taste. In a separate bowl, add enough water to flour and baking powder to make a smooth dough. Roll out on a floured surface and cut out 6 3-in. rounds. Divide and add cheese to the rounds. Draw up the dough to enclose. Add to the pan, cover, and cook for 10 minutes or until tender. Makes 6 servings = about 295 calories. Note: Freezing not recommended.

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