Pinto Bean Stew With Jalapeno-Corn Dumplings from Eating Well Ma

“This pinto bean stew is bursting with veggies--onion, bell pepper, celery and corn--and topped with chile and lime flecked cornbread dumplings. If you're pressed for time, skip the dumplings and serve it topped with crushed tortilla chips and a sprinkling of Monterey Jack cheese.”
READY IN:
9hrs
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain the soaked beans. Combine the drained beans, water, onion, bell pepper, celery, corn, garlic, chili powder and cumin in a 5 to 6-quart slow cooker. Cook on high for 4 hours (or on Low for 8 hours).
  2. To prepare the dumplings: Just before the end of the 4 (or 8) hours, whisk flour, cornmeal, baking powder and salt in a medium bowl. Add butter and use a pastry blender, two knives or a fork to cut the butter into the dry ingredients until the mixture resembles coarse meal. Add jalapeno and lime zest and toss to coat. Add buttermilk and stir to form a dough.
  3. After the stew has cooked for 4 (or 8) hours, stir in lime juice and salt. Using generous tablespoons of dough, drop 8 dumplings on top of the stew. Cover and cook on high for 1 hour. Serve each portion of stew topped with a dumpling. Garnish with cilantro and radish.
  4. (It's tempting but resist the urge to open the lid and look inside a slow cooker. Every time you open the slow cooker it loses heat and takes up to 30 minutes to return to temperature, lengthening the cooking time.).

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