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Southwestern Bean Stew with Cornmeal Dumplings

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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

Details

Preparation

Step 1

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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