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S.W. Bean Soup with Cornmeal Dumplings |
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Serves: 6
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best S.W. Bean Soup with Cornmeal Dumplings recipe on the web!!
_ 15 1/2-ounce can kidney beans
_ 15-ounce can black beans
_ cups water
_ 15-ounce can stew, mexican style
_ 10-ounce bag frozen corn
_ cup carrots, sliced
_ cup onions, chopped
_ ounces green chilies, chopped
_ vegetable bouillon cube, broth
_-2 teaspoons chili powder
_ cloves garlic, minced
Dumplings
___ cup flour
_ teaspoon baking powder
_ egg white, beaten
___ cup yellow cornmeal
_ dash salt and pepper
_ tablespoons milk
_ tablespoon vegetable oil
Rinse & drain cans of kidney beans & black beans. Combine canned beans, water, tomatoes, corn, carrot, onion, undrained chili peppers, bouillon cubes, chili powder, and garlic in crock pot. Cover & cook on LOW for 10 to 12 hours or on HIGH for 4 to 5 hours.
Dumplings: In a small mixing bowl stir ingredients together. In a medium mixing bowl, combine egg white, milk, and oil. Add to flour mixture; stir with fork just till combined. If soup was cooked on low setting, turn crock pot to high. Drop the dumpling mixture to form 8 rounded mounds atop the soup. Cover; cook for 30 minutes more (do not lift cover).
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