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Southwest Bean Soup with Cornmeal Dumplings

1 15 1/2 oz ca red kidney beans*
1 15 oz can black beans*
3 cups water
1 14 1/2 oz ca mexican-style stew
10 ounces frozen whole kernel corn
1 cup carrots -- sliced
1 cup onion -- chopped
1 4 ounces can chopped green chilies
6 vegetable bouillon cubes
1 teaspoon to 2 chili powder
2 cloves garlic -- minced

1/3 cup flour
1 teaspoon baking powder
1 beaten egg white
1/4 cup yellow corn meal
1 ds salt & pepper
2 tablespoons milk
1 tablespoon cooking oil

*Rinse & drain cans of kidney beans & black beans.

In slow cooker combine canned beans, water, tomatoes, corn, carrot, onion, undrained chili peppers, bouillon cubes, chili powder, and garlic. Cover & cook on low setting for 10 to 12 hours or on high setting for 4 to 5 hours. For dumplings: in a small mixing bowl stir together flour, cornmeal, baking powder, salt & pepper. In a medium mixing bowl, combine egg white, milk, and oil. Add to flour mixture; stir with fork just until combined. If soup was cooked on low setting, turn slow cooker to high. Drop the dumpling mixture from a rounded 8 mounds atop the soup. Cover; cook for 30 min. more (do not lift cover). Makes 4 servings.

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