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

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:

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.

This recipe appears in: Mexican

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