Anasazi Bean Stew With Cornmeal Dumplings Recipe

• 1 1/2 c. Anasazi beans
• 3 c. Water
• 2 c. Minced onions
• 1 c. Minced celery
• 1 1/2 c. Sliced carrots
• 1 x strip (7") kombu, rinsed
• 3 x Bay leaves
• 2 tsp Dry savory
• 2 c. Tomato puree
• 1 Tbsp. Balsamic vinegar
• 2 Tbsp. Low-sodium tamari
• 1/2 c. Cornmeal
• 1/4 tsp Sea salt
• 1/8 tsp Baking pwdr
• 5 1/4 ounce Extra-hard silken tofu

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 till beans and vegetables are tender, about 45 min.
3. Remove kombu, slice into bite-size pcs 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 min.
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 till smooth.
13. Delicious with cooked greens and a tomato salad.
14. CORNMEAL DUMPLINGS:(Makes about 8 dumplings)
15. In a medium-size mixing bowl, combine cornmeal, salt and baking pwdr.
16. Blend tofu in a blender or possibly food processor till smooth and creamy.
17. Add in tofu to cornmeal mix and mix well.
18. Hints: Replace 1/2 c. all purpose flour for half of cornmeal.
19. STEW -
20. DUMPLINGS -

beans, water, onions, celery, carrots, kombu, bay leaves, savory, tomato puree, balsamic vinegar, tamari, cornmeal, salt, baking pwdr

Taken from cookeatshare.com/recipes/anasazi-bean-stew-with-cornmeal-dumplings-65034 (may not work)