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Bean Ragout with Cilantro-Cornmeal Dumplings

Recipe Introduction


posted by RisaG 08-25-100 6:03 PM
Printed in Southern Living Annual 1997, p. 209






List of Ingredients



• 2 large onions -- chopped
  
• 5 cloves garlic -- minced
  
• 2 tablespoons vegetable oil
  
• 1 poblano chile pepper -- seeded and chopped
  
• 2 large red bell peppers -- seeded and chopped
  
• 3 tablespoons chili powder
  
• 2 teaspoons ground cumin
  
• 1 teaspoon oregano
  
• 1 (28 ounce) can whole tomatoes -- undrained and chopped
  
• 2 small zucchini -- chopped
  
• 1 (15 ounce) can pinto beans -- undrained
  
• 1 (15 ounce) can black beans -- undrained
  
• 1/2 teaspoon freshly ground pepper
  
• 1/2 cup all-purpose flour
  
• 1/2 cup cornmeal
  
• 1 teaspoon baking powder
  
• 1/2 teaspoon salt
  
• 2 tablespoons shortening
  
• 1/4 cup Cheddar cheese -- shredded
  
• 2 tablespoons fresh cilantro -- chopped
  
• 1/2 cup milk
  






Instructions



1. Saute onion and garlic in hot oil in a large Dutch oven until tender. Add poblano pepper and bell pepper; saute 2-3 minutes. Stir in chili powder, cumin and oregano; cook, stirring constantly, 1-2 minutes. Add 3/4 teaspoon salt and next 5 ingredients, bring mixture to a boil. Reduce heat and simmer 15-20 minutes or until zucchini is tender.
   
   
2. Combine flour and next 3 ingredients in a medium bowl. Cut in shortening with a pastry blender until mixture is crumbly. Stir in cheese and cilantro. Add milk, stirring mixture just until dry ingredients are moistened.
   
   
3. Drop dough by heaping tablespoonfuls into simmering ragout. Cook 5 minutes. Cover and cook 15-20 minutes or until dumplings are done.
   
   
4. Yield: 6-8 servings