Tex-mex beans with cornmeal dumplings
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Flour |
| 1 | teaspoon | Baking powder |
| Beaten Egg White | ||
| 2 | tablespoons | Cooking Oil |
| 1 | cup | Chopped Onion |
| 15 | ounces | Can Garbanzo Beans, drained |
| 15 | ounces | Can Tomato Sauce |
| 2 | teaspoons | Chili powder |
| 1½ | teaspoon | Cornstarch |
| ⅓ | cup | Yellow Cornmeal |
| ¼ | teaspoon | Salt |
| ¼ | cup | Skim Milk |
| ¾ | cup | Water |
| Clove Garlic, minced | ||
| 15 | ounces | Can Red Kidney Beans,drained |
| 4 | ounces | Can diced green chili pepper |
| ¼ | teaspoon | Salt |
Directions
In a med mixing bowl, stir together flour, cornmeal, baking powder, and ¼ t salt; set aside. In a small bowl combine egg white, milk, and oil; set aside.
In a 10" skillet combine the water, onion, and garlic. Bring to boiling; reduce heat. Cover and simmer 5 minutes or till tender. Stir in garbanzo beans, kidney beans, tomato sauce, drained green chili peppers, chili powder, and ¼ t salt.
In a small bowl stir together cornstarch and 1 T water. Stir into bean mixture. Cook and stir till slightly thickened and bubbly.
Reduce heat.
For dumplings, add milk mixture to cornmeal mixture; stir just until combined. Drop dumpling mixture from a Tablespoon to make 5 mounds atop bean mixture.
Cover and simmer for 10-12 minutes or till a toothpick inserted in the center of a dumpling comes out clean.
*************************************************************** Per serving: 313 calories, 13 g protein, 50 g carbohydrates, 8 g fat, 0 mg cholesterol, 1023 mg sodium, 839 mg potassium.