Bean Ragoût With Cilantro-Cornmeal Dumplings



Ingredients



2 large onions, chopped

5 garlic cloves, minced

2 tablespoons vegetable oil

1 poblano chile pepper, seeded and chopped

2 large red bell peppers, chopped

3 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1 1/4 teaspoons salt, divided

1 (28-ounce) can whole tomatoes, undrained and chopped

2 small zucchini, chopped

1 (15-ounce) can pinto beans, undrained

1 (15-ounce) can black beans, undrained

1/2 teaspoon freshly ground pepper

1/2 cup all-purpose flour

1/2 cup cornmeal

1 teaspoon baking powder

2 tablespoons shortening

1/4 cup (1 ounce) shredded Cheddar cheese

2 tablespoons minced fresh cilantro

1/2 cup milk

Preparation

Sauté onion and garlic in hot oil in a large Dutch oven until tender.

Add poblano pepper and bell pepper, and sauté 2 to 3 minutes. Stir in

chili powder, cumin, and oregano; cook, stirring constantly, 1 to 2

minutes.



Add 3/4 teaspoon salt, tomatoes, and next 4 ingredients; 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 tablespoonfuls into simmering ragoût. Cook 5

minutes. Cover and cook 10 to 15 more minutes or until dumplings are done.

Yield



6 to 8 servings

Southern Living, OCTOBER 1997