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.