Bean Stew With Cornmeal-Cheddar Dumplings

  1. In a Dutch oven, heat oil over medium-high heat; add in the onions, garlic, bell peppers, jalapeno pepper (or the chile pepper) chili powder, cumin and oregano, saute for about 3 minutes.
  2. Add in the chopped tomatoes with juice, zucchini, pinto beans with juice and black beans with juice; bring to a boil, reduce heat and simmer for about 20-25 minutes (or until the zucchini is tender) season with salt and pepper to taste.
  3. In a bowl combine the flour, cornmeal, baking powder, 1/2 teaspoon salt and cayenne pepper (if using).
  4. Cut in the shortening until crumbly.
  5. Stir in the shredded cheese.
  6. Add in half and half cream; stir JUST until moistened.
  7. Drop the dough by heaping tablespoonfuls into the simmering mixture; cook 5 minutes, then cover with lid and continue to cook for 8-12 minutes more, or until the dumplings are done.

onions, garlic, oil, pepper, red bell pepper, yellow bell pepper, chili powder, cumin, oregano, tomatoes, zucchini, pinto beans, black beans, salt, dumplings, flour, cornmeal, baking powder, salt, shortening, cheddar cheese, cream, cayenne pepper

Taken from www.food.com/recipe/bean-stew-with-cornmeal-cheddar-dumplings-181439 (may not work)

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