RCI-VG.004.1412.001
Tex-Mex Beans with Cornmeal Dumplings
Tex-Mex Beans with Cornmeal Dumplings from the Recidemia collection
Prep20 min
Cook45 min
Total65 min
Servings4
Difficultyadvanced
Ingredients
- ⅓ cup
- 1 tsp
- 1 unit
- 2 tbsp
- 1 cup
- x 15 oz can garbanzo beans1 unitdrained
- 1 unit
- 2 tsp
- 1½ tsp
- ⅓ cup
- ¼ tsp
- ¼ cup
- ¾ cup
- garlic1 cloveminced
- x 15 oz can red kidney beans1 unitdrained
- x 4 oz can diced green chili pepper1 unit
- ¼ tsp
Method
1
Heat cooking oil in a large pot over medium heat, then add chopped onion and minced garlic, stirring frequently until softened and fragrant, about 3-4 minutes.
2
Add drained garbanzo beans, drained red kidney beans, tomato sauce, diced green chili pepper, chili powder, and ¼ tsp salt to the pot, stirring well to combine.
3
Bring the bean mixture to a gentle boil, then reduce heat to low and let simmer while preparing the cornmeal dumplings.
4
In a separate bowl, whisk together flour, yellow cornmeal, baking powder, and ¼ tsp salt.
5
In another small bowl, combine beaten egg white, skim milk, and cornstarch, mixing until smooth.
6
Pour the wet ingredients into the dry ingredients and stir just until a thick batter forms; do not overmix.
7
Using a spoon or small ice cream scoop, drop approximately 8-12 small portions of dumpling batter directly onto the simmering bean mixture, spacing them evenly.
8
Gently stir ¾ cup water into the pot with the dumplings and beans, being careful not to break the dumplings.
9
Increase heat to medium-low and cook uncovered for 25-30 minutes, until the dumplings are cooked through and the sauce has thickened slightly.
28 minutes
10
Taste and adjust seasoning with additional salt and chili powder if needed, then serve hot in bowls.