- May 13, 2015 at 5:48 pm #356623mosParticipant
Bean Soup with Cornmeal Dumplings
15 1/2 oz-can red kidney beans, rinsed and drained
15 oz-can black beans or pinto beans, rinsed and drained
3 cup water
14 1/2 oz-can stewed tomatoes
2 tsp chili powder
2 cloves garlic, minced
frozen whole kernel corn
2 carrots, sliced
1 cup chopped onion
4 oz-can chopped green chile peppers
2 tbs instant beef or chicken bouillon or 6 bouillon cubes
1/3 cup all purpose flour
1/4 cup cornmeal
1 tsp baking powder
dash of salt
dash of pepper
1 beaten egg white
2 tbs milk
1 tbs cooking oil
In a slow cooker combine beans, water, tomatoes, corn, carrots, onion, chile peppers, bouillon, chili powder and garlic.
Cover and cook on low 10 to 12 hours. Can be put in at night and let cook overnight or on high for 4 to 5 hours.
For dumplings, in a small bowl stir together flour, cornmeal, baking powder, salt and pepper. In a medium bowl, combine egg white, milk, and oil.
Add to flour mixture.
Stir with a fork just until combined. Turn slow cooker to HIGH and drop the dumpling batter from a rounded teaspoon over top of soup. Cover and cook for 30 to 40 minutes longer, until dumplings are cooked through.
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