BEAN RAGOUT WITH CILANTRO-CORNMEAL DUMPLINGS

BEAN RAGOUT WITH CILANTRO-CORNMEAL DUMPLINGS image

Yield 6 servings

Number Of Ingredients 25

Ragout:
2 cans (14.5 oz each) tomatoes, chopped and juice reserved
1 1/2 cups chopped red bell pepper
1 large onion, chopped
1 can (15.5 oz) pinto beans, rinsed and drained
1 can (15.5 oz) black beans, rinsed and drained
2 small zucchini, sliced
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 poblano pepper, seeded and chopped
2 cloves garlic, minced
2 Tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1/4 tsp salt
1/8 tsp black pepper
Dumplings:
1/4 cup flour
1/4 cup cornmeal
1/2 tsp baking powder
1/4 tsp salt
1 Tbsp shortening
2 tbsp shredded cheddar cheese
2 tsp minced fresh cilantro
1/4 cup milk

Steps:

1. Combine all ragout ingredients in slow cooker; mix well. Cover and cook on LOW 7-8 hours. 2. Prepare dumplings 1 hour before serving. Mix flour, cornmeal, baking powder and 1/4 tsp salt in medium bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in cheese and cilantro. Pour milk into flour mixture. Blend junst until dry ingredients are moistened. Turn slow cooker to HIGH. Drop dumplings by level Tbsp (larger dumplings will not cook properly) on top of ragout. Cover and cook 1 hour or until toothpick inserted in dumpling comes out clean.