1 tsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
½ a red bell pepper, chopped
140g (1¼ cups) green beans, chopped
140g (11⁄3 cups) oyster mushrooms, shredded
240ml (1 cup) tinned coconut milk
480ml (2 cups) vegetable stock (broth)
1 tsp ground cumin
1 tsp garlic granules or powder
90g (¾ cup) cornflour (cornstarch)
1 tsp salt
425g tin (12⁄3 cups) of butter beans, drained and rinsed
2 tbsp tamari
40g (¼ cup) plain (all-purpose) gluten-free flour, or to taste
1 tbsp apple cider vinegar
1 Heat the olive oil in a large non-stick saucepan over medium heat. Add the onion, garlic and bell pepper and cook for 3-4 minutes, until softened and fragrant. Add the green beans and oyster mushrooms. Sauté for 2-3 minutes, until the mushrooms begin to shrink and the green beans soften. Pour in the coconut milk and vegetable stock, followed by the cumin and garlic granules or powder. Simmer uncovered for about 10 minutes, stirring occasionally.
2 Meanwhile, add the cornflour and salt to another non-stick saucepan and slowly add 120ml (½ cup) hot water, stirring over low heat for about 1 minute in total to form a sticky dough. Transfer the dough to a lightly-floured chopping board and roll into a thick rope. Slice the rope into 10-12 segments and roll each one into a roughly spherical shape.
3 Boil the dumplings in the saucepan you used to make the dough for 3-4 minutes, until they start to rise to the surface. Transfer into the other saucepan using a slotted spoon. Add the butter beans and tamari. Stir thoroughly, then continue to stir and gradually add the flour to allow the stew to thicken. Adjust the amount of flour according to your preferred thickness. Stir in the apple cider vinegar just before serving.