Here's one my kids and husband really like:

TEX-MEX BEANS with CORNMEAL DUMPLINGS;

1/3 C flour
1 tsp baking powder
beaten egg white
2 T cooking oil
1 C chopped onion
15 oz. garbanzo beans
15 oz. tomato sauce
2 tsp chili powder
1 1/2 tsp cornstarch
1/3 C yellow cornmeal
1/4 tsp. salt
1/4 C milk
1 clove garlic, minced
15 oz.can red kidney beans, drained
4 oz. canned diced green chili pepper
1/4 tsp salt

In a medium mixing bowl, stir together, flour, cornmeal, baking powder, and 1/4 t salt; side aside. In a small bowl combine egg white, milk and oil, set aside.

In a 10" skillet combine the water, onion and garlic. Bring to boiling; reduce heat. Cover and simmer 5 minutes or until onion and garlic are tender. Stir in all beans, tomatoe sauce, drained green chiles, chili powder, and 1/4 t salt.

In a small bowl stir together the cornstarch and 1 T water. Stir into the bean mixture. Cook and stir till slightly thickened and bubbly, reduce heat.

For dumplings: add milk mixture to cornmeal mixture; stir just until combined. Drop dumpling mixture from a tablespoon to make 5 mounds on top of bean mixture.

Cover and simmer for 10-12 minutes or until the dumpling are done.

5 servings

Sandy Wells
Homer, Alaska