Bean Ragoût with Cilantro-Cornmeal Dumplings
Bean Ragoût with Cilantro-Cornmeal Dumplings
YIELD Makes 6 servings
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INGREDIENTS
| 2 | cans (about 14 ounces each) diced tomatoes |
| 1 | can (about 15 ounces) pinto or kidney beans, rinsed and drained |
| 1 | can (about 15 ounces) black beans, rinsed and drained |
| 1‑1/2 | cups chopped red bell peppers |
| 1 | large onion, chopped |
| 2 | small zucchini, sliced |
| 1/2 | cup chopped green bell pepper |
| 1/2 | cup chopped celery |
| 1 | poblano chile pepper,* seeded and chopped |
| 2 | cloves garlic, minced |
| 3 | tablespoons chili powder |
| 2 | teaspoons ground cumin |
| 1 | teaspoon dried oregano |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon black pepper |
| Cilantro-Cornmeal Dumplings (recipe) | |
PREPARATION:
Slow Cooker Directions
- Combine tomatoes, beans, red bell peppers, onion, zucchini, green bell pepper, celery, poblano pepper, garlic, chili powder, cumin, oregano, salt and black pepper in slow cooker; mix well. Cover; cook on LOW 7 to 8 hours.
- Prepare dumplings 1 hour before serving. Turn slow cooker to HIGH. Drop dumplings by level tablespoonfuls (larger dumplings will not cook properly) on top of ragout. Cover; cook 1 hour or until toothpick inserted into dumplings comes out clean.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
| Protein | 17 g |
| Fiber | 10 g |
| Carbohydrate | 54 g |
| Cholesterol | 3 mg |
| Total Fat | 6 g |
| Calories | 294 |
| Sodium | 998 mg |
DIETARY EXCHANGE:
| Vegetable | 2 |
| Starch | 3 |
| Fat | 1/2 |
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