Tex-mex beans with cornmeal dumplings
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Tex-mex beans with cornmeal dumplings
  Tex-mex    Beans    Cornmeal    Dumplings    Vegetables  
Last updated 6/12/2012 12:41:22 AM. Recipe ID 114. Report a problem with this recipe.
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      Title: Tex-mex beans with cornmeal dumplings
 Categories: Low-cal, Vegetables, Main dish
      Yield: 5 servings
    1/3 c  Flour
      1 ts Baking powder
           Beaten Egg White
      2 tb Cooking Oil
      1 c  Chopped Onion
     15 oz Can Garbanzo Beans, drained
     15 oz Can Tomato Sauce
      2 ts Chili powder
  1 1/2 ts Cornstarch
    1/3 c  Yellow Cornmeal
    1/4 ts Salt
    1/4 c  Skim Milk
    3/4 c  Water
           Clove Garlic, minced
     15 oz Can Red Kidney Beans,drained
      4 oz Can diced green chili pepper
    1/4 ts Salt
   In a med mixing bowl, stir together flour, cornmeal, baking powder,
  and 1/4 t salt; set aside. In a small bowl combine egg white, milk,
  and oil; set aside.
   In a 10" skillet combine the water, onion, and garlic. Bring to
  boiling; reduce heat. Cover and simmer 5 minutes or till tender. Stir
  in garbanzo beans, kidney beans, tomato sauce, drained green chili
  peppers, chili powder, and 1/4 t salt.
   In a small bowl stir together cornstarch and 1 T water. Stir into
  bean mixture. Cook and stir till slightly thickened and bubbly.
  Reduce heat.
   For dumplings, add milk mixture to cornmeal mixture; stir just until
  combined. Drop dumpling mixture from a Tablespoon to make 5 mounds
  atop bean mixture.
   Cover and simmer for 10-12 minutes or till a toothpick inserted in
  the center of a dumpling comes out clean.
  *************************************************************** Per
  serving: 313 calories, 13 g protein, 50 g carbohydrates, 8 g fat, 0 mg
  cholesterol, 1023 mg sodium, 839 mg potassium.

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Recipe ID 114 (Apr 03, 2005)

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