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Pollo alla Firènze
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Bean Ragoût with Cilantro-Cornmeal Dumplings
Yield: Makes 6 servings
Ingredients:
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
Black pepper
1/2
cup all-purpose flour
1/2
cup cornmeal
1
teaspoon baking powder
2
tablespoons shortening
1/4
cup shredded Cheddar cheese
1
tablespoon minced fresh cilantro
1/2
cup milk
Preparation:
1.
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.
2.
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.
3.
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.
4.
Stir in cheese and cilantro. Pour milk into flour mixture; blend with a wooden spoon just until dry ingredients are moistened.
5.
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.
This recipe appears in:
Mexican
