Bean Ragout With Cilantro-Cornmeal Dumplings

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Bean Ragout With Cilantro-Cornmeal Dumplings

 

2 large onions, chopped

5 garlic cloves, minced

2 tablespoons vegetable oil

2 poblano chile peppers, seeded and chopped

2 large red bell peppers, chopped

3 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

11/4 teaspoons salt, divided

1 28 ounce can whole tomatoes, undrained and chopped

2 small zucchini, chopped

1 15-ounce can pinto beans, undrained

1 15-ounce can black beans, undrained

1/2 teaspoon freshly ground pepper

1/2 cup all-purpose flour

1/2 cup cornmeal

1 teaspoon baking powder

2 tablespoons shortening

1/4 cup shredded Cheddar cheese

2 tablespoons minced fresh cilantro

1/2 cup milk

 

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

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

cumin, and oregano, cook, stirring constantly, 1 to 2 minutes.

Add 3/4 teaspoon salt, tomatoes, and next 4 ingredients; bring mixture to a

boil. Reduce heat, and simmer 15 to 20 minutes or until zucchini is tender.

Combine flour, cornmeal, baking powder, and remaining 1/2 teaspoon salt in a

medium bowl. Cut in shortening with a pastry blender 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.

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

Makes 6 to 8 servings.

 

 

 

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