Bean Ragoût with Cilantro-Cornmeal Dumplings

Bean Ragoût with Cilantro-Cornmeal Dumplings

Bean Ragoût with Cilantro-Cornmeal Dumplings


Makes 6 servings


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

*Chile peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  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

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

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