Ingredients: |
Ingredients: 1 ½ c. dried baby lima beans (or other dried bean)
6 T. butter
3 T. oil
3 med. sized onions, diced
3 cloves garlic, minced
2 bay leaves
4 cloves
¼ tsp. cayenne pepper
10 c. vegetable stock (available as bouillon cubes in larger grocery stores)
1 tsp. salt
28 oz. can imported plum tomatoes, roughly chopped, with their juice
¾ c. minced fresh parsley
3 med. size carrots
2 med. size potatoes
2 c. corn, fresh or frozen
Freshly ground pepper to taste
Dumplings:
¾ c. unbleached white flour
¼ c. whole wheat flour
2 T. cornmeal
2 T. baking powder
½ tsp. salt
1 tsp. sugar
1 T. chilled butter
½ c. corn, thawed if frozen
⅔ c. cold milk
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Directions: |
Directions:Cover the lima beans with plenty of water and soak overnight, or boil, covered for 2 minutes and soak for one hour. Drain very well.
Melt 3 tablespoons of the butter with the oil in a large pot and saute the onion and garlic for 5 minutes. Add the bay leaves, cloves and cayenne pepper, and saute for 1 more minute.
Add the vegetable stock, salt, tomatoes, beans and 1/2 cup of the parsley, and bring to a boil. Reduce to a simmer, stir occasionally and cook for 45 minutes.
Meanwhile peel the parsnips and carrots and slice them thinly. Dice the potatoes, unpeeled if you like, and add these vegetables to stew. Cook 45 minutes more.
Meanwhile prepare the dumplings. Combine the flours, cornmeal, baking powder, salt and sugar in a medium sized bowl, and mix well. Cut in the butter until small crumbs are formed, then stir in the 1/2 cup corn and milk just until evenly moistened. Do not over mix. Cover and chill until ready to use (The chilled batter will keep up to 24 hours.)
Add the 2 cups corn, remaining 3 tablespoons of butter and remaining 1/4 cup of parsley to the stew, season to taste with freshly ground pepper, and cook 10 minutes more. May be prepared up to 24 hours in advance to this point, covered and chilled. Reheat to boiling before proceeding with the next step.
Keeping the soup at a simmer, drop the dumpling mixture in by tablespoonfuls and cover the pot. Cook for 15-20 minutes, or until a toothpick inserted in the center of a dumpling comes out clean. Serve the stew with one dumpling to each bowl. |
This recipe for Fragrant Vegetable Stew with Corn Dumplings is from