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Bean Soup with Cornmeal Dumplings
1 can red kidney beans - (15 1/2 oz) -- rinsed, drained
1 can black beans or pinto beans - (15 oz) -- rinsed, drained
3 cups water
1 can Mexican-style stewed tomatoes - (14 1/2 oz)
2 teaspoons chili powder
2 garlic cloves -- minced
1 package frozen whole kernel corn - (10 oz)
2 medium carrots -- sliced
1 large onion -- chopped
1 can chopped green chili peppers - (4 oz)
2 tablespoons instant beef or chicken bouillon (or 6 bouillon cubes)
1/3 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon baking powder
1 dash salt
1 dash freshly-ground black pepper
1 egg white -- beaten
2 tablespoons milk
1 tablespoon cooking oil
In a slow cooker combine beans, water, tomatoes, corn, carrot, onion, undrained chili peppers, bouillon, chili powder and garlic. Cover and cook on LOW 10 to 12 hours. Can be put in at night and let cook overnight or on HIGH for 4 to 5 hours.
For dumplings, in a small bowl stir together flour, cornmeal, baking powder, salt and pepper. In a medium bowl, combine egg white, milk, and oil. Add to flour mixture. Stir with a fork just until combined.
Turn slow cooker to HIGH and drop the dumpling mixture from a rounded teaspoon to make about 8 dumplings on the soup. Cover and cook for 30 minutes.
This recipe yields 4 servings.
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