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Bean Ragout With Cilantro Cornmeal Dumplings

Chef.at.Home's picture
Ingredients
  Canned tomatoes 29 Ounce, chopped (Two 14 1/2 Ounce Each Cans, Juice Reserved)
  Chopped red bell pepper 1 1⁄2 Cup (24 tbs)
  Onion 1 Large, chopped
  Pinto/Kidney beans 15 1⁄2 Ounce, drained, rinsed (1 Can)
  Canned black beans 15 1⁄2 Ounce, drained, rinsed (1 Can)
  Zucchini 2 Small, sliced
  Chopped green bell pepper 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Poblano chili pepper 1 , seeded, chopped
  Garlic 2 Clove (10 gm), minced
  Chili powder 3 Tablespoon
  Ground cumin 2 Teaspoon
  Dried oregano leaves 1 Teaspoon
  Salt 1⁄2 Teaspoon, divided
  Black pepper 1⁄8 Teaspoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Yellow cornmeal 1⁄4 Cup (4 tbs)
  Baking powder 1⁄2 Teaspoon
  Vegetable shortening 1 Tablespoon
  Shredded cheddar cheese 2 Tablespoon
  Minced fresh cilantro 2 Teaspoon
  Milk 1⁄4 Cup (4 tbs)
Directions

COMBINE tomatoes with juice, red bell pepper, onion, beans, zucchini, green bell pepper, celery, poblano pepper, garlic, chili powder, cumin, oregano, 1/4 teaspoon salt and black pepper in slow cooker; mix well.
Cover and cook on LOW 7 to 8 hours.
PREPARE dumplings 1 hour before serving.
Mix flour, cornmeal, baking powder and remaining 1/4 teaspoon salt in medium bowl.
Cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs.
Stir in cheese and cilantro.
Pour milk into flour mixture.
Blend just until dry ingredients are moistened.
Turn slow cooker to HIGH.
Drop dumplings by level tablespoonfuls (larger dumplings will not cook properly) on top of ragout.
Cover and cook 1 hour or until toothpick inserted in dumpling comes out clean.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Vegetable
Cook Time: 
60 Minutes

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