Thursday, February 9, 2012

Bean Ragout with Cilantro-Cornmeal Dumplings

Oh, I have a great new recipe.  We had this for dinner tonight and it was pretty yummy.  And it is a great way to get a lot of vegetables into your diet and it is meat free as well.

Ingredients: 2 large chopped onions, 1 seeded and chopped poblano chili, 3 cloves minced garlic, 3 Tbsp chili powder, 2 tsp ground cumin, 1 tsp oregano, 1 can (28oz) undrained chopped tomatoes, 2 zucchinis cut into 1/2 inch pieces, 2 cups chopped red bell peppers, 1 can (15oz) pinto beans drained, 1 can (15oz) black beans drained, 3/4 tsp salt, ground black pepper, 1/2 cup flour, 1/2 cup cornmeal, 1 tsp baking powder, 2 Tbsp vegetable shortening, 1/4 cup shredded cheddar cheese, 1 Tbsp minced fresh cilantro, 1/2 cup milk

 Chopped zucchinis

Chopped red bell peppers.  On sale this week 3/$1

Directions: Cook onions over medium heat until tender.  Add chili, garlic, chili powder, cumin and oregano - cook and stir 2 minutes.  Add tomatoes, zucchini, bell peppers, beans and 1/4 tsp salt - bring to a boil.  Reduce heat to medium-low.  Simmer uncovered for 10 minutes.  Season with salt and black pepper.  Prepare dumplings: combine flour, cornmeal and 1/2 tsp salt in medium bowl.  Cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs.  Stir in cheese and cilantro.  Pour milk and blend until dry ingredients are moistened.  Drop dumpling dough into 6 mounds on top of simmering ragout.  Cook uncovered for 5 minutes.  Cover and cook 10 minutes more or until wooden toothpick inserted in dumplings come out clean.  Eat!

Before the dumplings

What it looks like right after you add dumplings

After cooking the dumplings!


1 comment:

Ms POSH said...

Stopping by from the hops to say hello.
Have a great weekend!