Anasazi bean stew with cornmeal dumplings

Yield: 4 servings

Measure Ingredient
1½ cup Anasazi beans, dried
3 cups ;water
2 cups Onions; chopped
1 cup Celery; chopped
1½ cup Carrots; sliced
1 \N Kombu strip (7\"); rinsed
3 \N Bay leaves
2 teaspoons Dried savory
2 cups Tomato puree
1 tablespoon Balsamic vinegar
2 tablespoons Tamari, low-sodium
½ \N Recipe of cornmeal dumplings

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

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