Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beans & Rice Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 sm Zucchini -- sliced, quartered
1 tb Vegetable oil
2 Onions -- chopped
1 Poblano chile -- seeded & chopped
3 cl Garlic -- minced
3 tb Chili powder
2 ts Ground cumin
1 ts Dried oregano
28 oz Can tomatoes, undrained -- chopped
2 c Red bell pepper -- chopped
15 oz Can pinto beans -- rinsed & drained
15 oz Can black beans -- rinsed & drained
3/4 ts Salt -- divided
Freshly ground black pepper
1/2 c Flour
1/2 c Corn meal
1 ts Baking powder
2 tb Vegetable shortening
1/4 c Cheddar cheese -- shredded
1 tb Fresh cilantro -- minced
1/2 c Milk
Heat oil in a Dutch oven over medium heat until hot. Add onions; cook
and stir about 5 minutes or until tender. Add poblano, garlic, chili
powder, cumin, and oregano; cook and stir about 2 minutes.
Add tomatoes, zucchini, red bell pepper, beans, and 1/4 ts salt;
bring to a boil. Reduce heat to medium-low, and simmer, uncovered, 5
to 10 minutes or until zucchini is tender. Season to taste with salt
& pepper.
To prepare dumplings, combine flour, corn meal, baking powder, and
remaining 1/2 ts 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,
uncovered, 5 minutes. Cover and cook 5 to 10 minutes more or until
toothpick inserted into center of dumplings comes out clean. Garnish
as desired.
