Beans With Dumplings

• 1/3 c. all-purpose flour
• 1/3 c. yellow corn meal
• 1 tsp. baking powder
• 1 beaten egg
• 2 Tbsp. milk
• 2 Tbsp. cooking oil
• 1 (15 oz.) can chili beans in chili gravy
• 1 c. chopped onion
• 2 garlic cloves, minced
• 1 Tbsp. cooking oil
• 1 can kidney beans, drained and rinsed
• 1 (16 oz.) jar thick salsa
• 1/2 c. Cheddar shredded cheese

1. Combine flour, corn meal and baking powder; set aside. Combine egg, milk and cooking oil; set aside.
2. Cook onion and garlic in 1 tablespoon hot oil in 10-inch skillet until tender, but not brown.
3. Stir in beans, chili and salsa; bring to boil. Meanwhile add milk mixture to the corn meal mixture.
4. Stir just enough to combine.
5. Drop the corn meal mixture in 8 mounds on top of bean mixture.
6. Reduce heat.
7. Simmer 10 to 12 minutes, covered. Stick toothpick in dumplings to see if done.
8. Sprinkle with cheese.
9. Cover and let stand 2 to 3 minutes, until cheese is melted.
10. Serves 4.

allpurpose, yellow corn meal, baking powder, egg, milk, cooking oil, chili beans, onion, garlic, cooking oil, kidney beans, salsa, shredded cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=642404 (may not work)