Bean Stew With Cornmeal-Cheddar Dumplings |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This is a hearty vegetable stew. Adjust all seasonings to taste. Ingredients:
2 large onions, chopped |
2 -3 tablespoons fresh minced garlic |
3 -5 tablespoons oil |
1 -2 jalapeno pepper (seeded and finely chopped or use 1 poblano chile pepper) |
1 large red bell pepper, seeded and chopped |
1 large yellow bell pepper, seeded and chopped |
3 -4 tablespoons chili powder |
1 teaspoon cumin |
2 teaspoons oregano |
1 (28 ounce) can whole tomatoes (chopped and undrained) |
2 small zucchini (chopped into about 1-inch pieces) |
1 (15 ounce) can pinto beans, undrained |
1 (15 ounce) can black beans, undrained |
salt and pepper |
1/2 cup flour |
1/2 cup cornmeal |
1 teaspoon baking powder |
1/2 teaspoon salt |
2 tablespoons crisco shortening |
1/3 cup grated cheddar cheese |
1/2 cup half-and-half cream (or milk) |
1/4 teaspoon cayenne pepper (optional or to taste) |
Directions:
1. In a Dutch oven, heat oil over medium-high heat; add in the onions, garlic, bell peppers, jalapeno pepper (or the chile pepper) chili powder, cumin and oregano, saute for about 3 minutes.
2. Add in the chopped tomatoes with juice, zucchini, pinto beans with juice and black beans with juice; bring to a boil, reduce heat and simmer for about 20-25 minutes (or until the zucchini is tender) season with salt and pepper to taste.
3. In a bowl combine the flour, cornmeal, baking powder, 1/2 teaspoon salt and cayenne pepper (if using).
4. Cut in the shortening until crumbly.
5. Stir in the shredded cheese.
6. Add in half and half cream; stir JUST until moistened.
7. Drop the dough by heaping tablespoonfuls into the simmering mixture; cook 5 minutes, then cover with lid and continue to cook for 8-12 minutes more, or until the dumplings are done.
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