Bean Ragout w/Cilantro-Cornmeal Dumplings Recipe

Bean Ragout w/Cilantro-Cornmeal Dumplings
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Beans & Rice                     Main Dishes
                 Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      small         zucchini, sliced and cut into quarters
    1      tablespoon    vegetable oil
    2                    onions -- chopped
    1                    poblano chile -- seeded & chopped
    3      cloves        garlic -- minced
    3      tablespoons   chili powder
    2      teaspoons     ground cumin
    1      teaspoon      dried oregano
    1      28 oz. can    tomatoes, undrained -- chopped
    2      cups          red bell pepper -- chopped
    1      15 oz. can    pinto beans -- rinsed & drained
    1      15 oz. can    black beans -- rinsed & drained
      3/4  teaspoon      salt, divided
                         freshly ground black pepper
      1/2  cup           flour
      1/2  cup           cornmeal
    1      teaspoon      baking powder
    2      tablespoons   vegetable shortening
      1/4  cup           Cheddar cheese -- shredded
    1      tablespoon    fresh cilantro -- minced
      1/2  cup           milk
 
      Heat oil in a Dutch oven over medium heat until hot.  Add onions; cook and
  stir about 5 mins. or until tender.  Add poblano, garlic, chili powder, cumin,
  and oregano; cook and stir about 2 mins.  
      Add tomatoes, zucchini, red bell pepper, beans, and 1/4 tsp. salt; bring t
 o a boil.  Reduce heat to med-low, and simmer, uncovered, 5-10 mins. or until z
 ucchini is tender.  Season to taste with salt & pepper.  
      To prepare dumplings, combine flour, cornmeal, baking powder, and remainin
 g 1/2 tsp. salt in a medium bowl; cut in shortening with pastry blender or fork
  until mixture resembles coarse crumbs.   Stir in cheese and cilantro and then 
 add milk.  Blend just until dry ingredients are moistened.
      Drop dumpling dough into 6 rounds on top of simmering ragout.  Cook, uncov
 ered, 5 mins.  Cover and cook 5-10 mins. more or until toothpick inserted into 
 center of dumplings comes out clean.  Garnish as desired.
 
 
 
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