posted by RisaG 08-25-100 6:03 PM
* Exported from MasterCook *
Bean Ragout with Cilantro-Cornmeal Dumplings
Recipe By : Karen Greenlee
Serving Size : 6 Preparation Time :0:00
Categories : Beans And Legumes Cheese
Squash Stews & Chilis
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large onions -- chopped
5 cloves garlic -- minced
2 tbsp. vegetable oil
1 poblano chile pepper -- seeded and chopped
2 large red bell peppers -- seeded and chopped
3 tbsp. chili powder
2 tsp. ground cumin
1 tsp. oregano
3/4 tsp. salt
1 (28 oz.) can whole tomatoes -- undrained and chopped
2 small zucchini -- chopped
1 (15 oz.) can pinto beans -- undrained
1 (15 oz) can black beans -- undrained
1/2 tsp. freshly ground pepper
1/2 cup all-purpose flour
1/2 cup cornmeal
1 tsp. baking powder
1/2 tsp. salt
2 tbsp. shortening
1/4 cup Cheddar cheese -- shredded
2 tbsp. fresh cilantro -- chopped
1/2 cup milk
Saute onion and garlic in hot oil in a large Dutch oven until tender. Add poblano pepper and bell pepper; saute 2-3 minutes. Stir in chili powder, cumin and oregano; cook, stirring constantly, I-2 minutes.
Add 3/4 tsp salt and next 5 ingredients, bring mixture to a boil. Reduce heat and simmer 15-20 minutes or until zucchini is tender.
Combine flour and next 3 ingredients in a medium bowl. Cut in shortening with a pastry blender until mixture is crumbly. Stir in cheese and cilantro. Add milk, stirring mixture just until dry ingredients are moistened.
Drop dough by heaping tablespoonfuls into simmering ragout. Cook 5 minutes. Cover and cook 15-20 minutes or until dumplings are done. Yield: 6-8 servings
Printed in Southern Living Annual 1997, p. 209