Bean stew with corn dumplings
8 servings
Ingredients
| Quantity | 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 |
Directions
DUMPLINGS
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