Bean ragout w/cilantro-cornmeal dumplings
Last updated 6/12/2012 1:07:45 AM. Recipe ID 33900. Report a problem with this recipe.
Title: Bean ragout w/cilantro-cornmeal dumplings
Yield: 6 Servings
2 lg Onions; chopped
5 Cloves garlic; minced
2 tb Vegetable oil
1 Poblano chile pepper; seeded
2 lg Red bell peppers; chopped
3 tb Chili powder
2 ts Ground cumin
1 cn (28 oz) whole tomatoes;
2 sm Zucchini; chopped
1 cn (15 oz) pinto beans;
1 cn (15 oz) black beans;
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.
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