Southwestern Bean Stew with Cornmeal Dumplings
By msklein
Rate this recipe
5/5
(1 Votes)
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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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