Anasazi bean stew with cornmeal dumplings
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Anasazi beans, dried |
| 3 | cups | ;water |
| 2 | cups | Onions; chopped |
| 1 | cup | Celery; chopped |
| 1½ | cup | Carrots; sliced |
| 1 | Kombu strip (7\"); rinsed | |
| 3 | Bay leaves | |
| 2 | teaspoons | Dried savory |
| 2 | cups | Tomato puree |
| 1 | tablespoon | Balsamic vinegar |
| 2 | tablespoons | Tamari, low-sodium |
| ½ | Recipe of cornmeal dumplings | |
Directions
Combine beans, water,onions, celery, carrots, kombu, bay leaves, savory and tomato puree in a large soup kettle. Bring to a boil, reduce heat and simmer until bans and vegetables are tender, about 45 minutes.
Remove kombu, slice into bite-size peices and return to kettle. Stir in vinegar and tamari.
While the stew is cooking, prepare the dumpling dough.
Bring stew to a slow boil over mediumheat and drop tablespoonfuls of batter onto surface of stew. Cover and cook for 10 minutes.
Remove dumplings with a slotted spoon to a serving bowl. Stir stew to mix well. Ladle stew into individual serving bowls and top with dumplings. Serve immediately.
Per serving: 526 cal; 31 g prot; 579 mg sod; 92 g carb; 6 g fat; 0 mg chol; 183 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE