Bean Ragout with cilantro-cornmeal Dumplings - Just Dutch Oven Recipes


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Bean Ragout with cilantro-cornmeal Dumplings

2 lg Onions; chopped
5 Cloves garlic; minced
2 tb Vegetable oil
1 Poblano chile pepper; seeded and chopped
2 lg Red bell peppers; chopped
3 tb Chili powder
2 ts Ground cumin
1 cn (28 oz) whole tomatoes; undrained, chopped
2 sm Zucchini; chopped
1 cn (15 oz) pinto beans; undrained
1 cn (15 oz) black beans; undrained
1/2 ts Freshly ground pepper
1/2 c All purpose flour
1/2 c Cornmeal
1 ts Baking powder
2 tb Shortening
1/4 c Cheddar cheese; shredded
2 tb Fresh cilantro; minced
1/2 c Milk
1 ts Cumin; ground 1 1/4 ts Salt; divided


Saute onion and garlic in hot oil in a large Dutch oven until tender. Add poblano pepper and bell pepper, and saute 2 to 3 minutes. Stir in chili powder, cumin, and oregano; cook, stirring constantly, 1 to 2 minutes. Add 3/4 teaspoon salt, tomatoes, beans, zucchini and pepper, bring mixture to a boil. Reduce heat and simmer 15 to 20 minutes or until zucchini is tender. Combine flour, cornmeal, baking powder, and remaining 1/2 teaspoon salt in a medium bowl. Cut in shortening with a pastry blender until mixture is crumbly. Stir in cheese and cilantro. Add milk, stirring just until ingredients are moistened. Drop dough by heaping tablespoons into simmering ragout. Cook 5 minutes. Cover and cook 10 to 15 more minutes or until dumplings are done. Yield: 6 to 8 servings.