On a sheet of waxed paper, combine 1/4 cup of
the flour, 1/4 teaspoon of the salt, and the
pepper
Dredge the sausage in the flour
mixture, shaking off the excess
In a flameproof
casserole or non-stick Dutch oven, heat 2
teaspoons of the oil until hot but not smoking
over medium-high heat
Add the sausage and
cook until browned, about 4 minutes
With a
slotted spoon, transfer the sausage to a plate and
set aside
Reduce the heat to medium and add
the remaining 1 teaspoon oil to the pan
Add
the onion and garlic and cook, stirring
frequently, until the onion has softened, about 5
minutes
Stir in the tomatoes with their juices,
the broth, vinegar, molasses, and ginger
Bring
to a boil, reduce to a simmer, and cook until the
liquid is slightly reduced, about 5 minutes
Stir
in the beans and cook for 2 minutes.
Meanwhile, in a medium bowl, stir together the
remaining 1 cup flour, the baking powder,
baking soda, remaining 1/4 teaspoon salt, and
nutmeg
Add the buttermilk and parsley and stir
until just combined
Return the sausage to the
\pan, stirring to blend
Return the mixture to a
boil, reduce to a simmer, and drop the dumpling
mixture by tablespoonfuls onto the simmering
stew to make 8 dumplings
Cover and simmer
until the dumplings are cooked through, about
10 minutes longer.
