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Bean Ragout with Cilantro-Cornmeal Dumplings
2 lg onions -- chopped 5 cloves garlic -- minced 2 tbsp vegetable oil 1 poblano chile pepper -- seeded & chopped 2 lg red bell peppers -- seeded & chopped 3 tbsp chili powder -- I used ancho 2 tsp ground cumin 1 tsp oregano -- I used mexican 3/4 tsp salt 1 28 oz can whole tomatoes -- undrained & chopped 2 sm zucchini -- chopped 1 15 oz can pinto beans -- undrained 1 15 oz can black beans -- undrained 1/2 tsp freshly ground pepper 1/2 cup all-purpose flour 1/2 cup cornmeal 1 tsp baking powder 1/2 tsp salt 2 tbsp shortening 1/4 cup Cheddar cheese -- shredded 2 tbsp fresh cilantro -- chopped 1/2 cup milk -- I used soy milk
Saute onion and garlic in hot oil in a large Dutch oven until tender. Add poblano pepper and bell pepper; saute 2-3 minutes. Stir in chili powder, cumin and oregano; cook, stirring constantly, I-2 minutes. Add 3/4 tsp salt and next 5 ingredients, bring mixture to a boil. Reduce heat and simmer 15-20 minutes or until zucchini is tender. Combine flour and next 3 ingredients in a medium bowl. Cut in shortening with a pastry blender until mixture is crumbly. Stir in cheese and cilantro. Add milk, stirring mixture just until dry ingredients are moistened. Drop dough by heaping tablespoonfuls into simmering ragout. Cook 5 minutes. Cover and cook 15-20 minutes or until dumplings are done. Yield: 6-8 servings
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