Pinto Bean Stew with Jalapeno Corn Dumplings Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

Stew
  • 1 pounds - dry pinto beans, soaked
  • 6 cups - water
  • 1 - medium onion, chopped
  • 1 - medium red bell pepper, diced
  • 2 stalks - celery, sliced
  • 1 cups - frozen corn, thawed
  • 2 cloves - garlic, minced
  • 2 tablespoons - chili powder
  • 2 teaspoons - ground cumin
  • 2 tablespoons - lime juice
  • 1 1/2 teaspoons - salt
  • Dumplings
  • 1/2 cups - all-purpose flour
  • 1/2 cups - cornmeal, preferably whole grain
  • 1/2 teaspoons - baking powder
  • 1/4 teaspoons - salt
  • 2 tablespoons - cold butter, cut into cubes
  • 1 - fresh jalapeno, finely chopped
  • - zest of 1 lime
  • 1/2 cups - buttermilk
  • Directions:

    Soak the beans (place them in a large bowl and cover with 3 inches of cold water and allow to soak at room temperature for 8 to 24 hours). OR quick soak beans by placing in a large saucepan with enough cold water to cover by 2 inches; bring to a boil and boil for 2 minutes. Remove from heat, cover and let stand for 1 hour.

    Drain the soaked beans. Combine the beans, water, onion, bell pepper, celery, corn, garlic, chili powder and cumin in a 5- to 6-quart slow cooker. Cook on High heat for 4 hours (or on Low for 8 hours).

    For Dumplings: Just before the end of the cooking time for the stew, whisk flour, cornmeal, baking powder and salt together in a medium bowl. Add butter and use a pastry blender (or 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.

    After stew has cooked for 4 (or 8) hours, stir in lime juice and salt. Using generous tablespoonfuls 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 chopped fresh cilantro and sliced radishes, if desired.

    Brief Description

    Pinto bean stew full of veggies and topped with spicy cornbread dumplings.

    Main Ingredient:

    pinto beans

    Category:  Soups

    Cuisine:  Southern

    Prep Time: 8 hour(s)
    Cook Time: 5 hour(s)

    Source

    Eating Well magazine

    Posted By:

    bobtinam@gmail.com

    Posted On:

    January 22, 2017

    Print Recipe

    Speak Your Mind

    *