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Bean Soup With Cornmeal Dumplings
one 15 1/2 ounce cab of red kidney beans, rinsed, drained
one 15 ounce can of black beans or pinto beans, rinsed, drained
3 cups of water
one 14 1/2 ounce can of Mexican-style stewed tomatoes
2 teaspoons of chili powder
2 garlic cloves, minced
one 10 ounce package of frozen whole kernel corn
2 medium carrots, sliced
1 large onion, chopped
one 4 ounce can of chopped green chili peppers
2 tablespoons instant beef or chicken bouillon or 6 bouillon cubes |
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Dumplings
1 cup of all-purpose flour
1 cup of cornmeal
1 teaspoon of baking powder
1 dash salt
1 dash freshly ground black pepper
1 egg white, beaten
2 tablespoons of milk
1 tablespoon of cooking oil
In a crock pot 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 crock pot 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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