You should receive an email shortly.
Please log in to add this recipe
Go to binder
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
of the reference intake
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.
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.
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.
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
Before you comment please read our community guidelines.