Bean Ragoût With Cilantro-Cornmeal Dumplings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 large onions, chopped |
5 garlic cloves, minced |
2 tablespoons vegetable oil |
1 poblano chile pepper, seeded and chopped |
2 large red bell peppers, chopped |
3 tablespoons chili powder |
2 teaspoons ground cumin |
1 teaspoon dried oregano |
1 1/4 teaspoons salt, divided |
1 (28-ounce) can whole tomatoes, undrained and chopped |
2 small zucchini, chopped |
1 (15-ounce) can pinto beans, undrained |
1 (15-ounce) can black beans, undrained |
1/2 teaspoon freshly ground pepper |
1/2 cup all-purpose flour |
1/2 cup cornmeal |
1 teaspoon baking powder |
2 tablespoons shortening |
1/4 cup (1 ounce) shredded cheddar cheese |
2 tablespoons minced fresh cilantro |
1/2 cup milk |
Directions:
1. Sauté onion and garlic in hot oil in a large Dutch oven until tender. Add poblano pepper and bell pepper, and sauté 2 to 3 minutes. Stir in chili powder, cumin, and oregano; cook, stirring constantly, 1 to 2 minutes.
2. Add 3/4 teaspoon salt, tomatoes, and next 4 ingredients; bring mixture to a boil. Reduce heat, and simmer 15 to 20 minutes or until zucchini is tender.
3. Combine flour, cornmeal, baking powder, and remaining 1/2 teaspoon salt in a medium bowl. Cut in shortening with a pastry blender until mixture is crumbly. Stir in cheese and cilantro. Add milk, stirring just until ingredients are moistened.
4. Drop dough by heaping tablespoonfuls into simmering ragoût. Cook 5 minutes. Cover and cook 10 to 15 more minutes or until dumplings are done.
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