Bean stew with corn dumplings

Yield: 8 servings

Measure Ingredient
1 Not so Meaty Bean Soup rec.
½ cup Flour, all purpose
½ cup Cornmeal, yellow
1 teaspoon Baking powder
½ teaspoon Salt
⅓ cup Soy, rice or almond milk
2 tablespoons Vegetable oil


Preapare soup as directed in Not-So-Meaty Bean Soup recipe, EXCEPT do not blend the cooked mixture.

Instead, using a fork, slightly mash the cooked bean mixture. Return the mixture to boiling.

Combine the ingredients for the dumplings in a medium bowl and mix with a fork until combined.

Drop mixture from a tablespoon into 6 to 8 mounts atop bubbling stew.

Reduce heat. Cover and simmer for 10 to 12 minutes or until a toothpick inserted near the center of a dumpling comes out clean. Do not lift cover until dumplings have cooked for 10 minutes.

Makes 6 to 8 servings.

From the files of DEEANNE

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