Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

SW Bean Stew w/ Cornmeal Dumplings




Source of Recipe


MSN House & Home


List of Ingredients




1 15-ounce can red kidney beans, rinsed and drained
1 15-ounce can black beans, pinto beans, or great northern beans, rinsed and drained
3 cups water
1 14-1/2-ounce can Mexican-style stewed tomatoes
1 10-ounce package frozen whole kernel corn, thawed
2 medium carrots, sliced (1 cup)
1 large onion, chopped (1 cup)
1 4-ounce can chopped green chili peppers
2 teaspoons instant beef or chicken bouillon granules or 2 vegetable bouillon cubes
1 to 2 teaspoons chili powder
2 cloves garlic, minced
1/3 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
Dash salt
Dash pepper
1 beaten egg white
2 tablespoons milk
1 tablespoon cooking oil



Recipe



In a 3-1/2- or 4-quart electric crockery cooker combine canned beans, water, tomatoes, corn, carrots, onion, undrained chili peppers, bouillon granules or cubes, chili powder and garlic. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours.
For dumplings, in a small mixing bowl stir together flour, cornmeal, baking powder, salt and pepper. In another small mixing bowl combine egg white, milk, and cooking oil. Add egg-white mixture to flour mixture; stir with a fork just until combined. If stew was cooked on low-heat setting, turn crockery cooker to high-heat setting. Drop dumpling mixture in 8 rounded teaspoons atop the stew.
Cover; cook for 30 minutes more (do not lift cover).