One of Karen's recipes

[Guest guest]

About a month ago I was reading the 1997 Southern Living

Annual and came upon a yummy sounding recipe. When I saw

who sent it in, I emailed her. Told her it sounded great.

 

Well, the other night, I made it. One of Karen Greenlee's

recipes - Bean Ragout with Cilantro-Cornmeal Dumplings.

It was delicious. Really good and very easy.

 

A winner, Karen. I can see why they published it.

 

* Exported from MasterCook *

 

Bean Ragout with Cilantro-Cornmeal

Dumplings

 

Recipe By : Karen Greenlee

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Cheese

Squash Stews &

Chilis

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 lg onions -- chopped

5 cloves garlic -- minced

2 tbsp vegetable oil

1 poblano chile pepper -- seeded &

chopped

2 lg red bell peppers -- seeded &

chopped

3 tbsp chili powder -- I used ancho

2 tsp ground cumin

1 tsp oregano -- I used mexican

3/4 tsp salt

1 28 oz can whole tomatoes -- undrained &

chopped

2 sm zucchini -- chopped

1 15 oz can pinto beans -- undrained

1 15 oz can black beans -- undrained

1/2 tsp freshly ground pepper

1/2 cup all-purpose flour

1/2 cup cornmeal

1 tsp baking powder

1/2 tsp salt

2 tbsp shortening

1/4 cup Cheddar cheese -- shredded

2 tbsp fresh cilantro -- chopped

1/2 cup milk -- I used soy milk

 

Saute onion and garlic in hot oil in a large Dutch oven

until tender. Add poblano pepper and bell pepper; saute

2-3 minutes. Stir in chili powder, cumin and oregano;

cook, stirring constantly, I-2 minutes.

 

Add 3/4 tsp salt and next 5 ingredients, bring mixture to

a boil. Reduce heat and simmer 15-20 minutes or until

zucchini is tender.

 

Combine flour and next 3 ingredients in a medium bowl.

Cut in shortening with a pastry blender until mixture is

crumbly. Stir in cheese and cilantro. Add milk, stirring

mixture just until dry ingredients are moistened.

 

Drop dough by heaping tablespoonfuls into simmering

ragout. Cook 5 minutes. Cover and cook 15-20 minutes or

until dumplings are done. Yield: 6-8 servings

 

Printed in Southern Living Annual 1997, p. 209

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RisaG