Hannah Hayes and Kaylee Hammonds

By bjlazyl

Ingredients

• 1 1 1 cup sliced carrots
• 1/2 1/2 1/2 cup coarsely chopped red onion
• 1 1 1 tablespoon olive oil
• 2 2 2 teaspoons minced garlic
• 1 1 package 1 (8-oz.) package cooked cubed ham
• 1 1 package 1 (16-oz.) package frozen baby lima beans
• 1 1 package 1 (16-oz.) package frozen butter peas
• 1 1 1 cup frozen black-eyed peas
• 1 1 container 1 (32-oz.) container reduced-sodium chicken broth
• 2 2 2 teaspoons finely chopped fresh rosemary
• 1/2 1/2 1/2 teaspoon table salt
• 1/4 1/4 1/4 teaspoon freshly ground black pepper
• CORNMEAL DUMPLINGS
• 1/2 1/2 1/2 cup all-purpose flour
• 1/2 1/2 1/2 cup plain yellow cornmeal
• 1 1 1 teaspoon baking powder
• 1/4 1/4 1/4 teaspoon baking soda
• 1/4 1/4 1/4 teaspoon kosher salt
• 1/4 1/4 1/4 teaspoon freshly ground black pepper
• 2 2 2 tablespoons cold butter, cubed
• 1 1 1 teaspoon finely chopped fresh rosemary
• 2/3 2/3 2/3 cup buttermilk
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• Preparation
• 3 3. 1/2 to 1 15 to 20 to 1 inch apart into bean mixture. Cover and simmer 15 to 20 minutes or until dumplings are done and dry to the touch. Serve immediately.

Details

Servings 6
Cooking time 55mins
Adapted from myrecipes.com

Preparation

Step 1

Preparation

1. Prepare Cassoulet: Sauté carrots and onion in hot oil in a Dutch oven over medium heat 3 to 4 minutes or until tender. Add garlic, and sauté 1 minute. Add ham, and cook, stirring often, 3 minutes. Stir in lima beans and next 6 ingredients; bring mixture to a boil, reduce heat to low, and simmer, stirring occasionally, 15 minutes.

2. Meanwhile, prepare Dumplings: Whisk together flour and next 5 ingredients in a medium bowl. Cut butter into flour mixture with a pastry blender until mixture resembles coarse meal. Stir in rosemary; add buttermilk, and stir just until dough is moistened.

3. Drop dough by tablespoonfuls 1/2 to 1 inch apart into bean mixture. Cover and simmer 15 to 20 minutes or until dumplings are done and dry to the touch. Serve immediately.

1. Prepare Cassoulet: Sauté carrots and onion in hot oil in a Dutch oven over medium heat 3 to 4 minutes or until tender. Add garlic, and sauté 1 minute. Add ham, and cook, stirring often, 3 minutes. Stir in lima beans and next 6 ingredients; bring mixture to a boil, reduce heat to low, and simmer, stirring occasionally, 15 minutes.

2. Meanwhile, prepare Dumplings: Whisk together flour and next 5 ingredients in a medium bowl. Cut butter into flour mixture with a pastry blender until mixture resembles coarse meal. Stir in rosemary; add buttermilk, and stir just until dough is moistened.

3. Drop dough by tablespoonfuls 1/2 to 1 inch apart into bean mixture. Cover and simmer 15 to 20 minutes or until dumplings are done and dry to the touch. Serve immediately.