Bean Ragoût with Cilantro-Cornmeal Dumplings
Makes 6 servings
|1||tablespoon vegetable oil|
|2||large onions, chopped|
|1||poblano chili, seeded and chopped|
|3||cloves garlic, minced|
|3||tablespoons chili powder|
|2||teaspoons ground cumin|
|1||teaspoon dried oregano leaves|
|1||can (28 ounces) tomatoes, undrained, chopped|
|2||small zucchini, cut into 1/2-inch pieces|
|2||cups chopped red bell peppers|
|1||can (15 ounces) pinto beans, drained|
|1||can (15 ounces) black beans, drained|
|3/4||teaspoon salt, divided|
|1/2||cup all-purpose flour|
|1||teaspoon baking powder|
|1/4||cup shredded Cheddar cheese|
|1||tablespoon minced fresh cilantro|
- Heat oil in Dutch oven over medium heat until hot. Add onions; cook and stir 5 minutes or until tender. Add chili, garlic, chili powder, cumin and oregano; cook and stir 1 to 2 minutes.
- Add tomatoes, zucchini, bell peppers, beans and 1/4 teaspoon salt; bring to a boil. Reduce heat to medium-low. Simmer, uncovered, 5 to 10 minutes or until zucchini is tender. Season to taste with salt and black pepper.
- To prepare dumplings, combine flour, cornmeal, baking powder and remaining 1/2 teaspoon 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; blend with a wooden spoon just until dry ingredients are moistened.
- Drop dumpling dough into 6 mounds on top of simmering ragoût. Cook, uncovered, 5 minutes. Cover and cook 5 to 10 minutes more or until wooden toothpick inserted in dumplings comes out clean.
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