TEX-MEX BEANS WITH CORNMEAL DUMPLINGS
From: Nancy, SanFran
Servings: 5

1 cup chopped onion
3/4 cup water
1 clove garlic, minced
1 can (15 ounces) garbanzo beans, drained
1 can (15 ounces) red kidney beans, drained
1 can (15 ounces) tomato sauce
1 can (4 ounces) diced green chili pepper
2 teaspoons chili powder
1/4 teaspoon salt
1 1/2 teaspoons cornstarch
1 tablespoon water
FOR THE CORNMEAL DUMPLINGS:
1/3 cup flour
1/3 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 beaten egg white
1/4 cup skim milk
2 tablespoons cooking oil

In a 10-inch skillet combine the onion, water, and garlic. Bring to boiling; reduce heat. Cover and simmer 5 minutes or till tender.

Stir in garbanzo beans, kidney beans, tomato sauce, drained green chili peppers, chili powder, and 1/4 teaspoon salt.

In a small bowl stir together cornstarch and 1 tablespoon water. Stir into bean mixture. Cook and stir till slightly thickened and bubbly. Reduce heat.

TO PREPARE THE DUMPLINGS:
In a medium mixing bowl, stir together flour, cornmeal, baking powder, and 1/4 teaspoon salt; set aside.

In a small bowl combine egg white, milk, and oil. Add milk mixture to cornmeal mixture; stir just until combined. Drop dumpling mixture from a tablespoon to make 5 mounds atop bean mixture.

Cover and simmer for 10-12 minutes or till a toothpick inserted in the center of a dumpling comes out clean.