Anasazi Bean Stew with Cornmeal Dumplings

  1. Combine beans, water, onions, celery, carrots, kombu, bay leaves, savory and tomato puree in a large soup kettle.
  2. Bring to a boil, reduce heat and simmer until beans and vegetables are tender, about 45 minutes.
  3. Remove kombu, slice into bite-size pieces and return to kettle.
  4. Stir in vinegar and tamari.
  5. While the stew is cooking, prepare the dumpling dough (below).
  6. Bring stew to a slow boil over medium heat and drop tablespoonfuls of batter onto surface of stew.
  7. Cover and cook for 10 minutes.
  8. Remove dumplings with a slotted spoon to a serving bowl.
  9. Stir stew to mix well.
  10. Ladle stew into individual serving bowls and top with dumplings.
  11. Serve immediately.
  12. Hints: For fresh tomato puree, place 3 to 4 medium-size tomatoes in a blender and blend until smooth.
  13. Delicious with cooked greens and a tomato salad.
  14. CORNMEAL DUMPLINGS: (Makes about 8 dumplings) In a medium-size mixing bowl, combine cornmeal, salt and baking powder.
  15. Blend tofu in a blender or food processor until smooth and creamy.
  16. Add tofu to cornmeal mixture and mix well.
  17. Hints: Replace 1/2 cup all purpose flour for half of cornmeal.
  18. STEW - Per serving: 526 cal, 31 g prot, 579 mg sod, 92 g carb, 6 g fat, 0 mg chol, 183 mg calcium DUMPLINGS - Per serving: 55 cal, 4 g prot, 125 mg sod, 6 g carb, 2 g fat, 0 mg chol, 51 mg calcium

anasazi beans, water, onions, celery, carrots, bay leaves, tomato puree, balsamic vinegar, soy sauce, cornmeal, salt, baking powder, extrafirm silken

Taken from recipeland.com/recipe/v/anasazi-bean-stew-cornmeal-dump-2651 (may not work)

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