TLC Cooking "Bean Ragoût with Cilantro-Cornmeal Dumplings"

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)

*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

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:

DIETARY EXCHANGE:

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