1 cup each, wholemeal self raising flour
and yellow cornmeal (polenta)
3/4 cup low fat milk
2 eggs, lightly beaten
1 cup low fat block cheese
2 tbsp chopped chives
Heat oil in
the saucepan over medium heat and then sauté onion, garlic and capsicum
(bell pepper) for approximately 3 minutes until just tender. Add tomato
paste, vegetables, spices, bay leaf, Worcestershire sauce and water.
Boil uncovered for 15 minutes, then remove bay leaf. Transfer bean
mixture to baking dish or casserole. Make the dumplings by combining all
the ingredients. Drop spoonfuls of dumpling mixture on top of the bean
mixture. Bake, uncovered for 10 minutes, then reduce heat to 180C (350F)
and bake for another 30 minutes. Serve hot.
give this already nutritious and flavorsome dish an extra carbohydrate
punch. Experiment with the flavorings according to your taste for spicy
food. We have suggested canned vegetables and beans to make the dish
quick to prepare.