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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 minutes.

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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