Ingredients Soup: 1/2 cup dried white beans 1/2 cup dried red kidney beans 4 teaspoons vegetable oil 1 large onion, sliced 2 celery stalks, chopped 1 garlic clove, crushed 3 large mushrooms, sliced 2 green bell peppers, seeded and sliced 1 cup vegetable stock 2 large tomatoes, chopped 1 tablespoon parsley, chopped 1 teaspoon paprika salt and pepper to taste Dumplings: 1 cup rolled oats 1/2 cup breadcrumbs 2 teaspoons parsley, chopped 1/4 cup butter 1/2 cup shredded cheddar cheese Recipe: 1.) To make the soup, soak the dried beans in water overnight. 2.) Drain the soaked beans and transfer them to a large pot. Add water to cover and bring to a boil. Boil the beans for about 15 minutes, then reduce the heat and simmer until the beans are completely cooked, 40 to 50 minutes more. Drain. 3.) In a large, preferably nonstick frying pan over medium heat, warm the oil. Add the onion, celery and garlic and cook, stirring for 5 minutes. Add the mushrooms and peppers and cook, stirring occasionally for 3 more minutes. 4.) Add the beans, stock, tomatoes, parsley and paprika. Season with salt and pepper. 5.) Bring to a boil, cover partially, and simmer for 20 minutes, stirring occasionally. 6.) To make the dumplings, stir together the oats, breadcrumbs, parsley and salt in a bowl. Add the margarine and rub it into the dry ingredients with your fingers until evenly distributed. Stir in 2 to 3 tablespoons of cold water, until the mixture forms a dough. 7.) Form the dough into twelve 1-1/2 inch round dumplings. Add the dumplings to the bean mixture and reduce the heat to low. Simmer covered, turning the dumplings after 10 minutes, until they are cooked through, another 20 to 25 minutes. 8.) Sprinkle with the grated cheese and serve. Serves 4. Redaction: 1.) I used one can of red kidney beans and one can of white kidney beans and drained them. This allowed me to skip Steps One and Two. 2.) I did Step 6 first, to have them ready when I needed them. The recipe doesn't mention how much salt, so I only added a pinch. I used butter instead of margarine. I was only able to make 8 1" balls. My wife suggested an extra slice of bread reduced to crumbs might have given me more dumplings. 3.) The recipe never mentions when to transfer the stew from the frying pan to the pot. I simply started in the pot with the oil and onions and such. I had just enough coconut oil left for this recipe, so I used that up. Don't use olive oil for something like this, it will smoke and set off your alarms. 4.) I started with whole mushrooms. A single large sliced mushroom is about half a cup. I also used fresh whole tomatoes. I left out the salt and pepper. 5.) It says to turn the dumplings over because the mixture is too thick for them to sink into. I added another full cup of vegetable broth. It is still more of a casserole than a soup. The cheese melted nicely over the top. I would use it as a first remove dish at feast. Serves four.