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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Bean Ragoût with Cilantro-Cornmeal Dumplings
Yield: Makes 6 servings
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:
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
