Bean Ragout W/cilantro-Cornmeal Dumplings

Title: Bean Ragout W/cilantro-Cornmeal Dumplings
Categories: Dumplings
Yield: 6 Servings

2 lg Onions; chopped
5 Cloves garlic; minced
2 tb Vegetable oil
1 Poblano chile pepper; seeded
-and chopped
2 lg Red bell peppers; chopped
3 tb Chili powder
2 ts Ground cumin
1 cn (28 oz) whole tomatoes;
-undrained, chopped
2 sm Zucchini; chopped
1 cn (15 oz) pinto beans;
-undrained
1 cn (15 oz) black beans;
-undrained
1/2 ts Freshly ground pepper
1/2 c All purpose flour
1/2 c Cornmeal
1 ts Baking powder
2 tb Shortening
1/4 c Cheddar cheese; shredded
2 tb Fresh cilantro; minced
1/2 c Milk
1 ts Cumin; ground
1 1/4 ts Salt; divided

Saute onion and garlic in hot oil in a large Dutch oven until tender. Add
poblano pepper and bell pepper, and saute 2 to 3 minutes. Stir in chili
powder, cumin, and oregano; cook, stirring constantly, 1 to 2 minutes. Add
3/4 teaspoon salt, tomatoes, beans, zucchini and pepper, bring mixture to a
boil. Reduce heat and simmer 15 to 20 minutes or until zucchini is tender.
Combine flour, cornmeal, baking powder, and remaining 1/2 teaspoon salt in
a medium bowl. Cut in shortening with a pastry blender until mixture is
crumbly. Stir in cheese and cilantro. Add milk, stirring just until
ingredients are moistened. Drop dough by heaping tablespoons into simmering
ragout. Cook 5 minutes. Cover and cook 10 to 15 more minutes or until
dumplings are done. Yield: 6 to 8 servings.

Recipe by: Southern Living-Oct 1997

Posted to TNT – Prodigy’s Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on Sep 25, 1997