Bean Stew With Cornmeal-Cheddar Dumplings
- 2 large onions, chopped
- 2 -3 tablespoons fresh minced garlic
- 3 -5 tablespoons oil
- 1 -2 jalapeno pepper (seeded and finely chopped or use 1 poblano chile pepper)
- 1 large red bell pepper, seeded and chopped
- 1 large yellow bell pepper, seeded and chopped
- 3 -4 tablespoons chili powder
- 1 teaspoon cumin
- 2 teaspoons oregano
- 1 (28 ounce) can whole tomatoes (chopped and undrained)
- 2 small zucchini (chopped into about 1-inch pieces)
- 1 (15 ounce) can pinto beans, undrained
- 1 (15 ounce) can black beans, undrained
- salt and pepper
- CORNMEAL DUMPLINGS
- 1/2 cup flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons Crisco shortening
- 1/3 cup grated cheddar cheese
- 1/2 cup half-and-half cream (or milk)
- 1/4 teaspoon cayenne pepper (optional or to taste)
- 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.
- 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.
- In a bowl combine the flour, cornmeal, baking powder, 1/2 teaspoon salt and cayenne pepper (if using).
- Cut in the shortening until crumbly.
- Stir in the shredded cheese.
- Add in half and half cream; stir JUST until moistened.
- 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)