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