Bean ragout w/cilantro-cornmeal dumplings

6 Servings

Ingredients

QuantityIngredient
2largesOnions; chopped
5Cloves garlic; minced
2tablespoonsVegetable oil
1Poblano chile pepper; seeded and chopped
2largesRed bell peppers; chopped
3tablespoonsChili powder
2teaspoonsGround cumin
1can(28 oz) whole tomatoes; undrained, chopped
2smallsZucchini; chopped
1can(15 oz) pinto beans; undrained
1can(15 oz) black beans; undrained
½teaspoonFreshly ground pepper
½cupAll purpose flour
½cupCornmeal
1teaspoonBaking powder
2tablespoonsShortening
¼cupCheddar cheese; shredded
2tablespoonsFresh cilantro; minced
½cupMilk
1teaspoonCumin; ground
teaspoonSalt; divided

Directions

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