Skip to content
Cajun-spiced beans and cheesy corn dumplings recipe

Cajun-spiced beans and cheesy corn dumplings recipe

6 ratings

Jamie says: "Heroing store-cupboard staples, these Cajun-spiced beans and veggies are topped with a cheat’s cornbread-style topping using frozen sweetcorn and cottage cheese. Say hello to your new family favourite." See method

  • Serves 4
  • 20 mins to prepare and 40 mins to cook
  • 546 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • 2 onions
  • 3 mixed-colour peppers
  • 300g chestnut mushrooms
  • olive oil
  • 2 heaped teaspoons taco seasoning
  • 2 x 400g tins of mixed beans/butter beans
  • 2 x 400g tins of quality plum tomatoes
  • 200g tinned sweetcorn in water
  • 250g self-raising flour
  • 150g cottage cheese
  • optional: green salad

Each serving contains

  • Energy

    2305kj
    546kcal
    27%
  • Fat

    8g 12%
  • Saturates

    3g 13%
  • Sugars

    24g 27%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 97.3g Protein 24.7g Fibre 16.6g

Method

Jamie Oliver 155x255

  1. Peel and finely chop the onions, deseed and roughly chop the peppers and roughly chop the mushrooms. Place everything into a large casserole pan on a medium heat with a tablespoon of oil and cook for 10 minutes, stirring occasionally, until soft and sweet.
  2. Preheat the oven to 200°C/400°F/gas 6. Add the taco seasoning to the pan and cook, stirring, for a couple of minutes. Tip the beans and their juice into the pan with the tomatoes, breaking them up with the back of a wooden spoon, and season. Leave on the hob to blip away while you make the dumplings.
  3. Drain the sweetcorn and place in a food processor with the flour and cottage cheese, then pulse until you have a rough dough. With wet hands, form 8 round dumplings and pop them on the top of the beans. 
  4. Brush the dumplings with a little olive, then transfer the pan to the oven and bake for 30 minutes, or until bubbling and golden.

Tip: If you want to go all-out, serve with some smashed avo, coriander and a dollop of yogurt.

See more Jamie Oliver recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus