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Home » Recipes » Savory Bean Stew with Cheddar Corn Dumplings
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Savory Bean Stew with Cheddar Corn Dumplings

  • 1/2 cup Lowfat Milk
  • 3 cloves Garlic, minced
  • 1/2 cup Sliced Celery
  • 1 Poblano Chili, seeded and chopped
  • 1 large Onion, chopped
  • 2 Zucchini small sized & coarsely chopped
  • 2 cups Chopped Sweet Red Bell Pepper
  • 1 can Crushed Tomatoes (28 oz)
  • 2 cups cooked Pinto Beans
  • 1 Tb Chili Powder
  • 2 tsp Ground Cumin
  • 1 Tb Fresh Cilantro, minced
  • 1/4 cup Reduced Fat Cheddar Cheese
  • 2 Tb Cold Butter
  • 1/2 tsp Sugar
  • 1 tsp Baking Powder
  • 1/2 cup Medium Grind Cornmeal
  • 1/2 cup Unbleached White Flour
  • 2 tsp Oregano, Mediterranean
  • 2 cups cooked Black Turtle Beans

Directions

Combine tomatoes, bell peppers, cooked beans, zucchini, onions, poblano chili, celery, garlic, chili powder, cumin, oregano and 1/4 teaspoon salt in slow cooker. Cover and cook on high 4 hours or until vegetables are tender.

During the last hour of cooking, prepare dumpling batter. Combine flour, cornmeal, baking powder, sugar and remaining 1/4 teaspoon salt in medium bowl. Cut in cold butter with pastry blender or fork until mixture resembles coarse crumbs.

Stir in cheese and cilantro. Pour milk into flour mixture; blend with wooden spoon just until dry ingredients are moistened. Drop dumpling dough into 6 mounds on top of bean stew. Cover and cook 40 minutes to 1 hours or until toothpick inserted into dumpling comes out clean.  Makes 8 Servings.

Savory Bean Stew with Cheddar Corn Dumplings

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Products Used in this Recipe

Grains Beans Seeds
Pinto Beans

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Baking Aids
Baking Powder

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Flours & Meals
Medium Grind Cornmeal

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Flours & Meals
Unbleached White Flour

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Grains Beans Seeds
Black Turtle Beans

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