Pinto Bean Stew With Jalapeno-Corn Dumplings From Eating Well Ma Recipe

Name: Pinto Bean Stew With Jalapeno-Corn Dumplings From Eating Well Ma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dry pinto beans, soaked overnight in bowl covered with 3 inches water; 6 cups water; 1 medium onion, chopped; 1 medium red bell pepper, diced; 2 stalks celery, sliced; 1 cup frozen corn, thawed; 2 garlic cloves, minced; 2 tablespoons chili powder; 2 teaspoons ground cumin; 2 tablespoons lime juice; 1 1/2 teaspoons salt; 1/2 cup all-purpose flour; 1/2 cup cornmeal, preferably whole grain; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2 tablespoons cold butter, cut into cubes; 1 fresh jalapeno, finely chopped; 1 lime, zest of; 1/2 cup buttermilk; garnish with 1/2 cup chopped fresh cilantro and 1/2 cup sliced radish

Servings: persons

1 lb dry pinto beans, soaked overnight in bowl covered with 3 inches water
6 cups water
1 medium onion, chopped
1 medium red bell pepper, diced
2 stalks celery, sliced
1 cup frozen corn, thawed
2 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons lime juice
1 1/2 teaspoons salt
1/2 cup all-purpose flour
1/2 cup cornmeal, preferably whole grain
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons cold butter, cut into cubes
1 fresh jalapeno, finely chopped
1 lime, zest of
1/2 cup buttermilk
garnish with 1/2 cup chopped fresh cilantro and 1/2 cup sliced radish

1
Drain the soaked beans. Combine the drained beans, water, onion, bell pepper, celery, corn, garlic, chili powder and cumin in a 5 to 6-quart slow cooker. Cook on high for 4 hours (or on Low for 8 hours).
2
To prepare the dumplings: Just before the end of the 4 (or 8) hours, whisk flour, cornmeal, baking powder and salt in a medium bowl. Add butter and use a pastry blender, two knives or a fork to cut the butter into the dry ingredients until the mixture resembles coarse meal. Add jalapeno and lime zest and toss to coat. Add buttermilk and stir to form a dough.
3
After the stew has cooked for 4 (or 8) hours, stir in lime juice and salt. Using generous tablespoons of dough, drop 8 dumplings on top of the stew. Cover and cook on high for 1 hour. Serve each portion of stew topped with a dumpling. Garnish with cilantro and radish.
4
(It's tempting but resist the urge to open the lid and look inside a slow cooker. Every time you open the slow cooker it loses heat and takes up to 30 minutes to return to temperature, lengthening the cooking time.).

646

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 20 ingredients. The key ingredients include: 1 lb dry pinto beans, soaked overnight in bowl covered with 3 inches water, 6 cups water, 1 medium onion, chopped, 1 medium red bell pepper, diced, and more.

Yes, Pinto Bean Stew With Jalapeno-Corn Dumplings From Eating Well Ma 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.

Pinto Bean Stew With Jalapeno-Corn Dumplings From Eating Well Ma

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