Bean Stew With Cornmeal-Cheddar Dumplings Recipe

Name: Bean Stew With Cornmeal-Cheddar Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large onions, chopped; 2 -3 tablespoons fresh minced garlic; 3 -5 tablespoons oil; 1 -2 jalapeno pepper (seeded and finely chopped or use 1 poblano chile pepper); 1 large red bell pepper, seeded and chopped; 1 large yellow bell pepper, seeded and chopped; 3 -4 tablespoons chili powder; 1 teaspoon cumin; 2 teaspoons oregano; 1 (28 ounce) can whole tomatoes (chopped and undrained); 2 small zucchini (chopped into about 1-inch pieces); 1 (15 ounce) can pinto beans, undrained; 1 (15 ounce) can black beans, undrained; salt and pepper; CORNMEAL DUMPLINGS; 1/2 cup flour; 1/2 cup cornmeal; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 tablespoons Crisco shortening; 1/3 cup grated cheddar cheese; 1/2 cup half-and-half cream (or milk); 1/4 teaspoon cayenne pepper (optional or to taste)

Servings: persons

2 large onions, chopped
2 -3 tablespoons fresh minced garlic
3 -5 tablespoons oil
1 -2 jalapeno pepper (seeded and finely chopped or use 1 poblano chile pepper)
1 large red bell pepper, seeded and chopped
1 large yellow bell pepper, seeded and chopped
3 -4 tablespoons chili powder
1 teaspoon cumin
2 teaspoons oregano
1 (28 ounce) can whole tomatoes (chopped and undrained)
2 small zucchini (chopped into about 1-inch pieces)
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can black beans, undrained
salt and pepper
CORNMEAL DUMPLINGS
1/2 cup flour
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons Crisco shortening
1/3 cup grated cheddar cheese
1/2 cup half-and-half cream (or milk)
1/4 teaspoon cayenne pepper (optional or to taste)

1
In a Dutch oven, heat oil over medium-high heat; add in the onions, garlic, bell peppers, jalapeno pepper (or the chile pepper) chili powder, cumin and oregano, saute for about 3 minutes.
2
Add in the chopped tomatoes with juice, zucchini, pinto beans with juice and black beans with juice; bring to a boil, reduce heat and simmer for about 20-25 minutes (or until the zucchini is tender) season with salt and pepper to taste.
3
In a bowl combine the flour, cornmeal, baking powder, 1/2 teaspoon salt and cayenne pepper (if using).
4
Cut in the shortening until crumbly.
5
Stir in the shredded cheese.
6
Add in half and half cream; stir JUST until moistened.
7
Drop the dough by heaping tablespoonfuls into the simmering mixture; cook 5 minutes, then cover with lid and continue to cook for 8-12 minutes more, or until the dumplings are done.

1089

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 large onions, chopped, 2 -3 tablespoons fresh minced garlic, 3 -5 tablespoons oil, 1 -2 jalapeno pepper (seeded and finely chopped or use 1 poblano chile pepper), and more.

Yes, Bean Stew With Cornmeal-Cheddar Dumplings falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bean Stew With Cornmeal-Cheddar Dumplings

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