Southwestern Bean Stew with Cornmeal Dumplings

by Karen Loughran

This vegetarian stew is nutritious and delicious. You will truly enjoy eating and making it.

1 15-oz can red kidney beans, rinsed and drained
1 15-oz can black beans, pinto beans, or great northern beans, rinsed and drained
3 cups water
1 14 1/2-oz can Mexican-style stewed tomatoes
1 10-oz package frozen whole kernel corn, thawed
2 medium carrots, sliced (1 cup)
1 large onion, chopped (1 cup)
1 4-oz can chopped green chili peppers
2 instant vegetable bouillon cubes
1 to 2 tsp. chili powder
2 cloves garlic, minced
1/3 cup all-purpose flour
1/4 cup yellow cornmeal
1 tsp. baking powder
Dash salt
Dash pepper
1 beaten egg white
2 Tbsp. milk
1 Tbsp. vegetable oil

Directions:

In a 3-1/2- or 4-quart electric crock-pot, combine canned beans, water, tomatoes, corn, carrots, onion, undrained chili peppers, bouillon granules or cubes, chili powder, and garlic. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours.

For dumplings, in a small mixing bowl stir together flour, cornmeal, baking powder, salt, and pepper. In another small mixing bowl combine egg white, milk, and cooking oil. Add egg-white mixture to flour mixture; stir with a fork just till combined. If stew was cooked on low-heat setting, turn crockery cooker to high-heat setting. Drop dumpling mixture in 8 rounded teaspoons atop the stew.

Cover; cook for 30 minutes more (do not lift cover).

Makes 4 servings.