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Curried Rice Green Beans
Learn to cook authentic Middle Eastern cuisine by checking out our collection of recipes. And you can use a fork if you'd like.
Bean Ragoût with Cilantro-Cornmeal Dumplings
Yield: Makes 6 servings
Ingredients:
*Chile peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes. 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
1.
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.
2.
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.
Nutritional Information:
| Serving Size: | |
| 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 |
This recipe appears in:
Mexican
