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Anasazi Bean Stew with Cornmeal Dumplings
1 1/2 c Anasazi beans, dried
3 c ; water
2 c Onions; chopped
1 c Celery; chopped
1 1/2 c Carrots; sliced
1 Kombu strip (7"); rinsed
3 Bay leaves
2 ts Dried savory
2 c Tomato puree
1 tb Balsamic vinegar
2 tb Tamari, low-sodium
1/2 Recipe of cornmeal dumplings
Combine beans, water, onions, celery, carrots, kombu, bay leaves,
savory and tomato puree in a large soup kettle. Bring to a boil,
reduce heat and simmer until bans and vegetables are tender, about 45
Remove kombu, slice into bite-size peices and return to kettle. Stir
in vinegar and tamari.
While the stew is cooking, prepare the dumpling dough.
Bring stew to a slow boil over mediumheat and drop tablespoonfuls of
batter onto surface of stew. Cover and cook for 10 minutes.
Remove dumplings with a slotted spoon to a serving bowl. Stir stew
to mix well. Ladle stew into individual serving bowls and top with
dumplings. Serve immediately.
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