Crockpot Pinto Bean Stew with Jalapeno Corn Dumplings
By k4kuhn
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Ingredients
- Stew
- 1 pound dry pinto beans, soaked (see Tip)
- 6 cups water or vegetarian broth
- 1 medium onion, chopped
- 1 medium red bell pepper, diced
- 2 stalks celery, sliced
- 1 cup frozen corn, thawed
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 tablespoons lime juice
- 2 jalapenos, diced
- 1 1/2 teaspoons salt
- Dumplings
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal, preferably whole-grain
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons cold butter, cut into cubes
- 1 fresh jalapeño, finely chopped
- Zest of 1 lime
- 1/2 cup buttermilk
- Garnish
- 1/2 cup chopped fresh cilantro
- 1/2 cup sliced radishes
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Drain the soaked beans. Combine the beans, water, onion, bell pepper, celery, corn, garlic, chili powder and cumin in a 5- to 6-quart slow cooker. Cook on High for 4 hours (or on Low for 8 hours).
To prepare dumplings: Just before the end of the 4 (or 8) hours, whisk flour, cornmeal, baking powder and salt in a medium bowl. Add butter and use a pastry blender, two knives or a fork to cut the butter into the dry ingredients until the mixture resembles coarse meal. Add jalapeño and lime zest and toss to coat. Add buttermilk and stir to form a dough.
After the stew has cooked for 4 (or 8) hours, stir in lime juice and salt. Using generous tablespoonfuls of dough, drop 8 dumplings on top of the stew. Cover and cook on High for 1 hour. Serve each portion of stew topped with a dumpling. Garnish with cilantro and radish.
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