Crowder Pea Stew with Cornmeal Dumplings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Cornbread is a traditional accompaniment for field peas; cornmeal dumplings echo that tradition in this stew. Ingredients:
1 tablespoon olive oil |
1 cup finely chopped onion |
1 cup finely chopped celery |
1/2 teaspoon salt |
1 (8-ounce) package presliced mushrooms |
3 cups fat-free, less-sodium chicken broth |
2 cups fresh crowder peas |
1 tablespoon chopped fresh or 1 teaspoon dried oregano |
1/2 teaspoon black pepper |
1 bay leaf |
3 1/2 cups peeled, chopped tomatoes (about 1 1/2 pounds) |
1/2 cup yellow cornmeal |
1/2 cup all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon sugar |
1/3 cup low-fat buttermilk |
1 tablespoon butter, melted |
1 large egg, lightly beaten |
1 tablespoon chopped fresh parsley (optional) |
Directions:
1. To prepare stew, heat oil in a large Dutch oven over medium heat. Add onion; cook 5 minutes or until golden, stirring frequently. Add celery, salt, and mushrooms; cook 3 minutes, stirring frequently. Add broth, peas, oregano, pepper, and bay leaf; bring to a boil. Reduce heat, and simmer, partially covered, 45 minutes or until peas are tender. Add tomatoes; return to a boil. Reduce heat, and simmer, partially covered, 15 minutes. Discard bay leaf.
2. To prepare dumplings, while stew is simmering, combine cornmeal and next 4 ingredients (cornmeal through sugar) in a bowl, stirring with a whisk. Stir in buttermilk, butter, and egg; let stand 10 minutes.
3. Drop dough by tablespoonfuls into stew to form 15 dumplings. Cover and cook 15 minutes. Garnish with parsley, if desired.
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