Bean Ragout with Cilantro-Cornmeal Dumplings

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Lots of ingredients, but this is real easy to make.

 

 

* Exported from MasterCook *

 

Bean Ragout with Cilantro-Cornmeal Dumplings

 

Recipe By :Karen C. Greenlee

Serving Size : 8 Preparation Time :0:00

Categories : Beans & Legumes Main Dishes

Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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

2 large onions -- chopped

5 cloves garlic -- minced

2 tablespoons vegetable oil -- (or olive oil)

1 poblano pepper -- seeded & 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 oz. can tomatoes -- undrained & chopped

2 small zucchini -- chopped

1 15 oz. can pinto beans -- undrained

1 15 oz. can black beans -- undrained

1/2 teaspoon freshly ground black pepper

CILANTRO-CORNMEAL DUMPLINGS:

1/2 cup flour

1/2 cup cornmeal

1 teaspoon baking powder

2 tablespoons vegetable shortening

1/4 cup Cheddar cheese -- shredded

2 tablespoons fresh cilantro -- minced

1/2 cup milk

 

Saute onion and garlic in hot oil in a large Dutch oven until tender. Add

poblano chile and bell pepper and saute 2 to 3 minutes. Stir in chili powder,

cumin, and oregano; cook, stirring constantly, about 2 minutes.

 

Add 3/4 tsp. salt, tomatoes, and next 4 ingredients; bring mixture to a boil.

Reduce heat and simmer 15-20 minutes or until zucchini is tender.

 

Combine flour, cornmeal, baking powder, and remaining 1/2 tsp. salt in a medium

bowl. Cut in shortening with a pastry blender or fork until mixture is crumbly.

Stir in cheese and cilantro. Add milk, stirring just until ingredients are

moistened.

 

Drop dough by heaping tablespoonfuls into simmering ragout. Cook 5 minutes

uncovered. Cover and cook 10 to 15 more minutes or until dumplings are done.

 

SLOW COOKER DIRECTIONS: Combine beans, tomatoes with juice, red bell pepper,

zucchini, onion, garlic, poblano pepper, chili powder, cumin, oregano, 3/4 tsp.

salt, and pepper in slow cooker; mix well (vegetable oil is omitted). Cover and

cook on low for 7 to 8 hours.

 

Prepare dumplings 1 hour before serving following directions above. Turn slow

cooker to high. Drop dumplings by level tablespoonfuls (larger dumplings will

not cook properly) on top of ragout. Cover and cook 1 hour or until toothpick

inserted in dumplings comes out clean.

 

 

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Per Serving (excluding unknown items): 567 Calories; 11g Fat (16.8% calories

from fat); 28g Protein; 94g Carbohydrate; 26g Dietary Fiber; 6mg Cholesterol;

473mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0

Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : I submitted this recipe to Southern Living magazine, and it was

published in their October, 1997 issue. It is also in the 1997 Southern Living

Annual Recipes cookbook. I added the crockpot directions later.

 

Nutr. Assoc. : 0 0 0 4532 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0