Bean Ragoût with Cilantro-Cornmeal Dumplings

by the Editors of Publications International, Ltd.

Browse the article Bean Ragoût with Cilantro-Cornmeal Dumplings

Bean Ragoût with Cilantro-Cornmeal Dumplings Photo
Bean Ragoût with Cilantro-Cornmeal Dumplings
Yield: Makes 6 servings
See Cooking Videos
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


This recipe appears in: Mexican