Anasazi Bean Stew With Cornmeal Dumplings Recipe

1. 1

   Combine beans, water, onions, celery, carrots, kombu, bay leaves, savory and tomato puree in a large soup kettle.

2. 2

   Bring to a boil, reduce heat and simmer till beans and vegetables are tender, about 45 min.

3. 3

   Remove kombu, slice into bite-size pcs and return to kettle.

4. 4

   Stir in vinegar and tamari.

5. 5

   While the stew is cooking, prepare the dumpling dough (below).

6. 6

   Bring stew to a slow boil over medium heat and drop tablespoonfuls of batter onto surface of stew.

7. 7

   Cover and cook for 10 min.

8. 8

   Remove dumplings with a slotted spoon to a serving bowl.

9. 9

   Stir stew to mix well.

10. 10

    Ladle stew into individual serving bowls and top with dumplings.

11. 11

    Serve immediately.

12. 12

    Hints: For fresh tomato puree, place 3 to 4 medium-size tomatoes in a blender and blend till smooth.

13. 13

    Delicious with cooked greens and a tomato salad.

14. 14

    CORNMEAL DUMPLINGS:(Makes about 8 dumplings)

15. 15

    In a medium-size mixing bowl, combine cornmeal, salt and baking pwdr.

16. 16

    Blend tofu in a blender or possibly food processor till smooth and creamy.

17. 17

    Add in tofu to cornmeal mix and mix well.

18. 18

    Hints: Replace 1/2 c. all purpose flour for half of cornmeal.

19. 19

    STEW -

20. 20

    DUMPLINGS -

No additional tips available.