Bean ragout w/cilantro-cornmeal dumplings

Yield: 6 Servings

Measure Ingredient
2 larges Onions; chopped
5 Cloves garlic; minced
2 tablespoons Vegetable oil
1 Poblano chile pepper; seeded and chopped
2 larges Red bell peppers; chopped
3 tablespoons Chili powder
2 teaspoons Ground cumin
1 can (28 oz) whole tomatoes; undrained, chopped
2 smalls Zucchini; chopped
1 can (15 oz) pinto beans; undrained
1 can (15 oz) black beans; undrained
½ teaspoon Freshly ground pepper
½ cup All purpose flour
½ cup Cornmeal
1 teaspoon Baking powder
2 tablespoons Shortening
¼ cup Cheddar cheese; shredded
2 tablespoons Fresh cilantro; minced
½ cup Milk
1 teaspoon Cumin; ground
1¼ teaspoon Salt; divided

Saute onion and garlic in hot oil in a large Dutch oven until tender. Add poblano pepper and bell pepper, and saute 2 to 3 minutes. Stir in chili powder, cumin, and oregano; cook, stirring constantly, 1 to 2 minutes. Add ¾ teaspoon salt, tomatoes, beans, zucchini and pepper, bring mixture to a boil. Reduce heat and simmer 15 to 20 minutes or until zucchini is tender.

Combine flour, cornmeal, baking powder, and remaining ½ teaspoon salt in a medium bowl. Cut in shortening with a pastry blender until mixture is crumbly. Stir in cheese and cilantro. Add milk, stirring just until ingredients are moistened. Drop dough by heaping tablespoons into simmering ragout. Cook 5 minutes. Cover and cook 10 to 15 more minutes or until dumplings are done. Yield: 6 to 8 servings.

Recipe by: Southern Living-Oct 1997 Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Sep 25, 1997

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