Three-Bean Cassoulet With Cornmeal Dumplings Recipe

Name: Three-Bean Cassoulet With Cornmeal Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CASSOULET; 1 cup sliced carrots; 1/2 cup coarsely chopped red onion; 1 tablespoon olive oil; 2 teaspoons minced garlic; 1 (8-oz.) package cooked cubed ham; 1 (16-oz.) package frozen baby lima beans; 1 (16-oz.) package frozen butter peas; 1 cup frozen black-eyed peas; 1 (32-oz.) container reduced-sodium chicken broth; 2 teaspoons finely chopped fresh rosemary; 1/2 teaspoon table salt; 1/4 teaspoon freshly ground black pepper; CORNMEAL DUMPLINGS; 1/2 cup all-purpose flour; 1/2 cup plain yellow cornmeal; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons cold butter, cubed; 1 teaspoon finely chopped fresh rosemary; 2/3 cup buttermilk

Servings: persons

CASSOULET
1 cup sliced carrots
1/2 cup coarsely chopped red onion
1 tablespoon olive oil
2 teaspoons minced garlic
1 (8-oz.) package cooked cubed ham
1 (16-oz.) package frozen baby lima beans
1 (16-oz.) package frozen butter peas
1 cup frozen black-eyed peas
1 (32-oz.) container reduced-sodium chicken broth
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon table salt
1/4 teaspoon freshly ground black pepper
CORNMEAL DUMPLINGS
1/2 cup all-purpose flour
1/2 cup plain yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons cold butter, cubed
1 teaspoon finely chopped fresh rosemary
2/3 cup buttermilk

1
Prepare Cassoulet: Saute carrots and onion in hot oil in a Dutch oven over medium heat 3 to 4 minutes or until tender. Add garlic, and saute 1 minute. Add ham, and cook, stirring often, 3 minutes. Stir in lima beans and next 6 ingredients; bring mixture to a boil, reduce heat to low, and simmer, stirring occasionally, 15 minutes.
2
Meanwhile, prepare Dumplings: Whisk together flour and next 5 ingredients in a medium bowl. Cut butter into flour mixture with a pastry blender until mixture resembles coarse meal. Stir in rosemary; add buttermilk, and stir just until dough is moistened.
3
Drop dough by tablespoonfuls 1/2 to 1 inch apart into bean mixture. Cover and simmer 15 to 20 minutes or until dumplings are done and dry to the touch. Serve immediately.
4
We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.

823

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: CASSOULET, 1 cup sliced carrots, 1/2 cup coarsely chopped red onion, 1 tablespoon olive oil, and more.

Yes, Three-Bean Cassoulet With Cornmeal 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.

Three-Bean Cassoulet With Cornmeal Dumplings

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