Bean Ragout With Cilantro Cornmeal Dumplings
|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)|
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.