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Pinto Bean Stew W/Cornbread Dumplings Recipe

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This recipe for Pinto Bean Stew W/Cornbread Dumplings is from The Ruthardt Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. Pinto Beans, soaked overnight
6 C Water
1 med Onion, chopped
1 med Red Pepper
2 stalks Celery
1 C Frozen Corn, thawed
2 cloves Garlic, minced
2 T Chili Powder
2 t Ground Cumin
2 T Lemon Juice
1½ t Salt
DUMPLINGS:
½ C Flour ½ t Baking Powder ¼ t Salt 2 T cold Butter, cut in cubes
½C Cornmeal 1 fresh Jalepeno, chopped finely Zest of 1 Lime ½ C Buttermilk
GARNISH:
½ C Fresh Cilantro, chopped ½ C Radish, thinly sliced
Directions:
Directions:
Drain the soaked beans. Put in a crockpot with all bean ingredients except salt & lime juice.
Cook on High for 4 hours or Low for 8.

TO PREPARE DUMPLINGS:
Just before the end of cooking time (4 or 8 hrs) , whisk flour, cornmeal, salt & baking powder in a medium bowl.
Add butter &cut in until it resembles coarse meal. Add jalepeno & lime zest & toss to coat. Add buttermilk & stir to form a dough.

After stew has cooked for the 4 or 8 hrs stir in lime jice & salt. Drop large tablespoon of dough on top of stew. Cover & cook on High for 1 more hour. DON'T PEEK!!

Serve each portion of stew topped with a dumpling.
Garnish with cilantro & sliced radish.
Personal Notes:
Personal Notes:
This is yummy.

 

 

 

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