Tex-Mex Beans With Cornmeal Dumplings Recipe

Step 1

In a med mixing bowl, stir together flour, cornmeal, baking powder, and 1/4 t salt; set aside. In a small bowl combine egg white, milk, and oil; set aside.

Step 2

In a 10" skillet combine the water, onion, and garlic. Bring to boiling; reduce heat. Cover and simmer 5 minutes or till tender. Stir in garbanzos beans, kidney beans, tomato sauce, drained green chili peppers, chili powder, and 1/4 t salt.

Step 3

In a small bowl stir together cornstarch and 1 T water. Stir into bean mixture. Cook and stir till slightly thickened and bubbly. Reduce heat.

Step 4

For dumplings, add milk mixture to cornmeal mixture; stir just until combined. Drop dumpling mixture from a Tablespoon to make 5 mounds atop bean mixture.

Step 5

Cover and simmer for 10-12 minutes or till a toothpick inserted in the center of a dumpling comes out clean.

Per serving: 313 calories, 13 g protein, 50 g carbohydrates, 8 g fat, 0 mg cholesterol, 1023 mg sodium, 839 mg potassium.

Things You'll Need

  • 1/3c Flour
  • 1ts Baking powder
  • Beaten Egg White
  • 2tb Cooking Oil
  • 1c Chopped Onion
  • 15oz Can Garbanzos Beans, drained
  • 15oz Can Tomato Sauce
  • 2ts Chili powder
  • 1 1/2ts Cornstarch
  • 1/3c Yellow Cornmeal
  • 1/4ts Salt
  • 1/4c Skim Milk
  • 3/4c Water
  • Clove Garlic, minced
  • 15oz Can Red Kidney Beans, drained
  • 4oz Can diced green chili pepper
  • 1/4ts Salt

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