Three-Bean Cassoulet With Cornmeal Dumplings

• CASSOULET
• 1 cup sliced carrots
• 1/2 cup coarsely chopped red onion
• 1 tablespoon olive oil
• 2 teaspoons minced garlic
• 1 (8-oz.) package cooked cubed ham
• 1 (16-oz.) package frozen baby lima beans
• 1 (16-oz.) package frozen butter peas
• 1 cup frozen black-eyed peas
• 1 (32-oz.) container reduced-sodium chicken broth
• 2 teaspoons finely chopped fresh rosemary
• 1/2 teaspoon table salt
• 1/4 teaspoon freshly ground black pepper
• CORNMEAL DUMPLINGS
• 1/2 cup all-purpose flour
• 1/2 cup plain yellow cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons cold butter, cubed
• 1 teaspoon finely chopped fresh rosemary
• 2/3 cup buttermilk

1. Prepare Cassoulet: Saute carrots and onion in hot oil in a Dutch oven over medium heat 3 to 4 minutes or until tender. Add garlic, and saute 1 minute. Add ham, and cook, stirring often, 3 minutes. Stir in lima beans and next 6 ingredients; bring mixture to a boil, reduce heat to low, and simmer, stirring occasionally, 15 minutes.
2. Meanwhile, prepare Dumplings: Whisk together flour and next 5 ingredients in a medium bowl. Cut butter into flour mixture with a pastry blender until mixture resembles coarse meal. Stir in rosemary; add buttermilk, and stir just until dough is moistened.
3. Drop dough by tablespoonfuls 1/2 to 1 inch apart into bean mixture. Cover and simmer 15 to 20 minutes or until dumplings are done and dry to the touch. Serve immediately.
4. We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.

cassoulet, carrots, red onion, olive oil, garlic, ham, beans, butter peas, frozen blackeyed, chicken broth, fresh rosemary, salt, freshly ground black pepper, dumplings, allpurpose, cornmeal, baking powder, baking soda, kosher salt, freshly ground black pepper, cold butter, fresh rosemary, buttermilk

Taken from www.myrecipes.com/recipe/three-bean-cassoulet-cornmeal-dumplings (may not work)