Recipe: Bean Ragout with Cilantro-Cornmeal Dumplings (no meat)

Bean Ragout with Cilantro-Cornmeal Dumplings

2 large onions, chopped
5 garlic cloves, minced
2 tbsp vegetable oil
1 poblano chile pepper seeded, chopped
2 large red bell peppers seeded, chopped
3 tbsp chili powder
2 tsp ground cumin
1 tsp oregano
3/4 tsp salt
1 (28 oz) can whole tomatoes, undrained, chopped
2 small zucchini, chopped
1 (15 oz) can pinto beans, undrained
1 (15 oz) can black beans, undrained
1/2 tsp freshly-ground black 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 shredded Cheddar cheese
2 tbsp chopped fresh cilantro
1/2 cup milk or soy milk

Saute onion and garlic in hot oil in a large Dutch oven until tender.

Add poblano pepper and bell pepper; saute 2 to 3 minutes.

Stir in chili powder, cumin and oregano; cook, stirring constantly, 1 to 2 minutes.

Add 3/4 teaspoon salt and next 5 ingredients, bring mixture to a boil. Reduce heat and simmer 15 to 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 to 20 minutes or until dumplings are done.

Servings: 6 to 8