This hearty bean ragout is the perfect main-dish stew—packed with harvest vegetables, beans, and bold spices. Whether you’re looking for a cozy winter entrée or a satisfying plant-based dinner, this dish delivers comfort and flavor. Topped with homemade cheesy, gluten-free cornmeal dumplings, it’s a one-pot meal that’s as nourishing as it is delicious.
Cook it in a Dutch oven on the stovetop or in your Instant Pot. Makes 6 generous servings.
Ingredients
For the ragout
*1 tbsp olive oil
*2 large onions, chopped
*3 cloves garlic, minced
*2–3 tbsp chili powder (to taste; I love Clever Crow Farm's Taco Spice)
*2 tsp ground cumin
*1 tsp dried oregano
*1 can (28 oz / 796 ml) whole chopped tomatoes (not puree or diced, do not drain)
*2 small zucchini, cut into ½-inch (1.25 cm) pieces
*2 red bell peppers, chopped
*2 cans (14 oz / 398 ml each) beans (pinto, or 1 can pinto + 1 can black beans), drained and rinsed
*1 cup (150 g) corn niblets (fresh, frozen, or canned; optional)
*Salt and freshly ground black pepper, to taste
For the dumplings
*½ cup (60 g) gluten-free all-purpose flour blend
*½ cup (80 g) cornmeal
*1 tsp baking powder
*¼ tsp xanthan gum
*2 tbsp vegan butter (if unsalted, add ½ tsp salt)
*¼ cup (28–30 g) shredded plant-based cheddar cheese
*1 tbsp minced fresh cilantro, chives, or dill
*½ cup (118 ml) soy milk
Method
1. Make the ragout
2. Heat the Dutch oven (or set Instant Pot to sauté) and add olive oil.
3. Sauté the onions and garlic until just translucent. If the garlic starts to brown, splash in a little water.
4. Stir in chili powder, cumin, and oregano.
5. Add zucchini and red bell pepper. Cook 3–5 minutes, stirring, and add a tablespoon of water as needed to prevent sticking.
6. Stir in beans, corn, and tomatoes with their juice. Season with salt and pepper.
7. Reduce heat and let simmer for 15–20 minutes while you prepare the dumplings.
8. Make the dumplings
9. In a bowl, whisk together flour, cornmeal, baking powder, and xanthan gum.
10. Cut in the vegan butter until mixture resembles coarse crumbs.
11. Stir in soy milk until a soft dough forms.
12. Mix in shredded cheese and herbs.
13. Drop dough by tablespoonfuls onto the simmering ragout.
14. Finish cooking
15. Cook uncovered for 5 minutes.
16. Then cover and cook on lowest heat 5–10 minutes more, until a toothpick inserted in a dumpling comes out clean.
Notes & Tips
*For extra smoky flavor, add 1 tsp smoked paprika with the spices.
*If you prefer more heat, stir in a minced fresh chili or a pinch of cayenne.
*This recipe is flexible—swap in seasonal veggies like carrots, squash, or eggplant.
💬 I’d love to know if you try this recipe! Leave me a comment below with your variations or tips.
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