Southwestern Bean Stew with Cornmeal Dumplings

Southwestern Bean Stew with Cornmeal Dumplings
Southwestern Bean Stew with Cornmeal Dumplings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    15 1/2 oz. can red kidney beans, rinsed & drained

  • 1

    15 oz. can black beans or great northern beans, rinsed & drained

  • 3

    c. water

  • 1

    14 1/2 oz. can Mexican style stewed tomatoes

  • 1

    10 oz. pkg. frozen corn

  • 2 - 3

    medium carrots, sliced

  • 1

    large onion, chopped

  • 1

    4 oz. can chopped green chili peppers, optional

  • 6

    vegetable boullion cubes

  • 1 - 2

    tsp. chili powder

  • 2

    cloves garlic, minced

  • 1/3

    c. flour

  • 1/4

    c. yellow cornmeal

  • 1

    tsp. baking powder

  • dash salt & pepper

  • 1

    beaten egg white

  • 2

    tblsp. milk

  • 1

    tblsp. oil

Directions

In large soup pot, combine all top ingredients. Cover & cook 2 - 3 hours. For dumplings, combine all dry ingredients. Add wet ingredients & stir just until combined. Drop by teaspoonful on top of stew. Cover & cook 30 minutes.

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