There is a crispness to the air today that makes bean stew sound absolutely divine! This recipe takes some planning and is meant to cook for 5 hours. HOWEVER, since many of us are already in the throws of Monday, here are some easy things you can do to still enjoy this at home tonight.
-Sub the dried black beans and pinto beans for canned versions- 2 cans of each should be more than sufficient.
-Use dried Anasazi and lentils in place of the black and pinto beans- they cook faster and require no overnight soaking.
Savory Bean Stew with Cheddar Corn Dumplings
- 2 cups cooked Black Turtle Beans
- 2 cups cooked Pinto Beans
- 1 (28 oz.) can Crushed Tomatoes
- 2 cups chopped Sweet Red Bell Pepper
- 2 small Zucchini, coarsely chopped
- 1 large Onion, chopped
- 1 Poblano Chili, seeded and chopped
- 1/2 cup sliced Celery
- 3 cloves Garlic, minced
- 1 Tb Chili Powder
- 2 tsp ground Cumin
- 2 tsp Oregano
- 1/2 cup Unbleached White Flour
- 1/2 cup Medium Grind Cornmeal
- 1 tsp Baking Powder
- 1/2 tsp Sugar
- 2 Tbsp Cold Butter
- 1/4 cup Reduced Fat Cheddar Cheese
- 1 Tbsp Fresh Cilantro, minced
- 1/2 cup Lowfat Milk (or non-dairy milk of choice)
Combine tomatoes, bell peppers, cooked beans, zucchini, onions, poblano chili, celery, garlic, chili powder, cumin, oregano and 1/4 teaspoon salt in slow cooker. Cover and cook on high 4 hours or until vegetables are tender.
During the last hour of cooking, prepare dumpling batter. Combine flour, cornmeal, baking powder, sugar and remaining 1/4 teaspoon salt in medium bowl. Cut in cold butter with pastry blender or fork until mixture resembles coarse crumbs.
Stir in cheese and cilantro. Pour milk into flour mixture; blend with wooden spoon just until dry ingredients are moistened. Drop dumpling dough into 6 mounds on top of bean stew. Cover and cook 40 minutes to 1 hours or until toothpick inserted into dumpling comes out clean. Makes 8 Servings.