Savory Bean Stew With Cornmeal Dumplings |
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Prep Time: 15 Minutes Cook Time: 615 Minutes |
Ready In: 630 Minutes Servings: 6 |
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This is wonderful for these cool fall and winter nights. After a long day, you will come home to a hot and hearty meal! Ingredients:
3 cups chicken broth |
1 (15 ounce) can black beans |
1 (15 ounce) can red kidney beans |
1 (15 ounce) can pinto beans |
1 (14 1/2 ounce) can mexican-style stewed tomatoes |
1 (10 ounce) package whole kernel corn |
1 cup sliced carrot |
1 cup chopped onion |
1 (4 ounce) can diced green chili peppers |
2 tablespoons instant chicken bouillon granules |
1 -2 teaspoon chili powder |
2 garlic cloves, minced |
1/3 cup all-purpose flour |
1/4 cup yellow cornmeal |
1 teaspoon baking powder |
salt and pepper |
1 egg white, beaten |
2 tablespoons milk |
1 tablespoon cooking oil |
Directions:
1. In crockpot combine chicken broth, beans, undrained tomatoes, corn, carrot, onion, undrained chili peppers, bouillon granules, chili powder, and garlic. Cover and cook on low-heat setting for 10 to 12 hours.
2. At end of 10 hours, make dumplings: In a medium mixing bowl stir together flour, cornmeal, baking powder, salt, and pepper. In a small mixing bowl combine egg white, milk, and oil. Add to flour mixture; stir with a fork just until combined.
3. Drop dumpling mixture into 6 mounds atop the bubbling stew. Cover and cook for 30 minutes more. (Do not lift lid while dumplings are cooking.).
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