Bean Ragoût with Cilantro-Cornmeal Dumplings
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Bean Ragoût with Cilantro-Cornmeal Dumplings." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/bean-ragout-with-cilantro-cornmeal-dumplings-a-recipe.htm> 06 July 2008.
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 follows)
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 |
Cilantro-Cornmeal Dumplings
Ingredients:
1/4
cup all-purpose flour
1/4
cup yellow cornmeal
1/2
teaspoon baking powder
1/4
teaspoon salt
1
tablespoon shortening
1
tablespoon shredded Cheddar cheese
2
teaspoons minced fresh cilantro
1/4
cup milk
Preparation:
1.
Mix flour, cornmeal, baking powder and salt in medium bowl. Cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Stir in cheese and cilantro. Pour milk into flour mixture. Combine just until dry ingredients are moistened.
This recipe appears in: Mexican