SOUTHWESTERN BEAN SOUP WITH CORNMEAL
DUMPLINGS
1 (15 1/2 oz.) can red kidney beans, rinsed and drained
1 (15 oz.) can black beans, pinto beans, or great northern beans, rinsed and drained
3 c. water
1 (14 1/2 oz.) can Mexican style stewed tomatoes
1 (10 oz.) pkg. frozen whole kernel corn, thawed
2 med. carrots, sliced (1 c.)
1 lg. onion, chopped (1 c.)
1 (4 oz.) can chopped green chili peppers
2 tbsp. instant beef or chicken bouillon granules or 6 vegetable bouillon cubes
1 to 2 tsp. chili powder
2 cloves garlic, minced
1/3 c. all-purpose flour
1/4 c. yellow cornmeal
1 tsp. baking powder
Dash salt
Dash pepper
1 beaten egg white
2 tbsp. milk
1 tbsp. cooking oil
In a 3 1/2 or 4 quart crockery cooker combine canned beans, water, tomatoes, corn, carrot, onion, undrained chili peppers bouillon granules or cubes, chili
powder and garlic. Cover and cook on low heat setting for 10 to 12 hours or on high heat setting for 4 to 5 hours.
For dumplings, in a small mixing bowl stir together flour, cornmeal, baking powder, salt and pepper.
In a medium mixing bowl, combine egg white, milk and oil. Add to flour mixture; stir with a fork just until combined. If soup was cooked on low heat setting,
turn crockery cooker to high heat setting. Drop the dumpling mixture from a rounded teaspoon to make 8 mounds atop the soup. Cover; cook for 30 minutes
more (do not lift cover). Makes 4 servings. Enjoy.
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