#i added a bit of smoked paprika along with the regular paprika for body and bc i love smokiness

[dying-suffering-french-stalkers]

This turned out super tasty! You have to add way more salt than you think. I ended up serving this over instant mashed potatoes because knedlíky would've been too time-consuming and can confirm it slaps.

[kcrossvine-art]

Good morn/noon/evening/after-you-woke-up! Now, I want you to imagine we are in a beige and light oak dressed kitchen, theres a plastic bowl artfully place on the island you bump your toes and hips on, and in that plastic bowl is plastic fruit, and on that plastic fruit is a decades worth of dead skin dust built up. It smells like vanilla perfume from the dollar store. On the 32-inch TV screen PBS is playing episodes of the coming of age drama 'Arthur'. We're cooking 'Stones Inna Swamp' from the Redwall Cookbook- And now a word from us kids…

(You can find the original recipe at the bottom if you’d like to follow along)-

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to a Stones Inna Swamp?” YOU MIGHT ASKWELL for ya soup base-

White beans

Kidney beans

Vegetable oil

Onion

Celery stalks

Garlic

Sliced mushrooms

Green bell peppers

Vegetable stock

Chopped tomatoes

Parsley

Paprika

Salt and pepper

Canned beans might work well if you dont want to soak overnight, just thoroughly rinse and dry them first. And for ya dumplin's-

Rolled oats

Breadcrumbs (preferably whole wheat)

Parsley

Margarine

Cheddar Cheese

Do be careful making these, the dish caked to the pan like ive never seen anything before.

AND, “what does Stones Inna Swamp taste like?” YOU MIGHT ASK

Its a, it feels like adult babyfood, almost?

The 'dumplings'- they taste like meatballs??

This recipe would probably taste better with Regular Meatballs but these are mice so its understandable

Theres less liquid at the end than the 'swamp' name would imply

Texture similar to a mash

Most flavor comes from the aromatic ingredients

Could deal with a bit more spice

The vegetables could also go for a nice sear or roast beforehand

Pairs well with a gelatin desert and sparkly water

The dish your white parent makes when they do something 'experimental'

. The dumplings dont have a measurement for the salt, I did what felt right and I'd say it came out to maybe ¼ cup salt? . Water measurement for dumplings is way way too little, do the tablespoons and then also half cup. . Where margarine called for, used butter

-----------------------------------------------------------------------------------------------------------

It gives off the air of when your children complain about taco tuesdays, but they cant cook for themselves and your partner refuses to learn, so you pick something out from pinterest that says "Healthy Veggie Sunday Dinner Done in 10 Minutes!". Its not bad in the traditional sense, its bad in the sense that it brings not much good. This may partially be a neurodivergent thing but the amount of soft textures just fucks with my brain.

I feel like I'm eating joker mush. The cheese is a nice touch though!

From start time to serving time, it took about 2 hours, but that could be cut down with experience. I would highly recommend either cooking the parsley dumplings separately and then adding per serving, or serving and eating immediately, because they Will get soggy and they Will fall apart over time.

 The flavor itself is very nice and savory, the more salt  you add the more itd taste like meat I think! As usual, please do feel free to add more spices than listed. I could see smoked paprika, cumin, and sautéd spinach going enhancing this a fair bit. I think if I were to make this in the future i would fry the dumplings before adding them in with the soup, to give it more texture and 'body'.

I give this recipe a wham-bam-ghost-you-ma'am of 3/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) And now back to our show...

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Bean Soup Ingredients:

1/2 cup dried white beans

1/2 cup dried kidney beans

4 teaspoons vegetable oil

1 1/2 cups (1 large) sliced onion

2 celery stalks, chopped

1 garlic clove, crushed

1 1/2 cups (4 ounces) sliced mushrooms

2 green bell peppers, seeded and chopped

1 cup vegetable stock (or 1 cup water and 1/2 cube vegetable bouillon)

1 can (14 ounces) chopped tomatoes

1 tablespoon chopped parsley

1 teaspoon paprika

Salt and pepper, to taste

Parsley Dumpling Ingredients:

1 cup rolled oats

1/2 cup breadcrumbs (preferably whole wheat)

2 teaspoons chopped parsley

1/4 cup margarine

1/2 cup grated Cheddar cheese

Soup Method:

To make the soup, soak the dried beans in water overnight.

Drain the soaked beans and transfer them to a large pot. Add water to cover and bring to a boil. Boil the beans for 15 minutes, then reduce the heat and simmer until the beans are completely cooked, 40 to 50 minutes more. Drain.

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.

Add the beans, stock, tomatoes, parsley and paprika. Season with salt and pepper.

Bring to a boil, cover partially, and simmer for 20 minutes, stirring occasionally.

Dumplings Method:

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 just forms a dough.

Form the dough into twelve 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.

Sprinkle with the grated cheese and serve.