Bean Ragoût with Cilantro-Cornmeal Dumplings

Bean Ragoût with Cilantro-Cornmeal Dumplings Photo
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)
*Chile peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

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.
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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