Instructions: Combine beans, water, onions, celery, carrots, kombu, bay leaves, savory and tomato puree in a large soup kettle. Bring to a boil, reduce heat and simmer until beans and vegetables are tender, about 45 minutes.

Remove kombu, slice into bite-size pieces and return to kettle. Stir in vinegar and tamari.

While the stew is cooking, prepare the dumpling dough (below). Bring stew to a slow boil over medium heat and drop tablespoonfuls of batter onto surface of stew. Cover and cook for 10 minutes.

Remove dumplings with a slotted spoon to a serving bowl. Stir stew to mix well. Ladle stew into individual serving bowls and top with dumplings.

Serve immediately.

Hints: For fresh tomato puree, place 3 to 4 medium-size tomatoes in a blender and blend until smooth.

Delicious with cooked greens and a tomato salad.

CORNMEAL DUMPLINGS:
(Makes about 8 dumplings)

In a medium-size mixing bowl, combine cornmeal, salt and baking powder.

Blend tofu in a blender or food processor until smooth and creamy.

Add tofu to cornmeal mixture and mix well.

Hints: Replace 1/2 cup all purpose flour for half of cornmeal.

STEW -

DUMPLINGS -

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