S.w. Bean Soup W/cornmeal Dumplings Recipe

S.w. Bean Soup W/cornmeal Dumplings Recipe

Yield: 6 servings
Yield: 6 servings
Recipe by luhu.jp

Ingredients:
1 can: 15 1/2 oz red kidney beans*,
1 can: 15 oz black beans*,
3 cup: water,
1 can: 14 1/2 oz mexican-style stew,
10 oz: frozen whole kernel corn, th,
1 cup: carrots, sliced,
1 cup: onion, chopped,
4 oz: can chopped green chilies,
6: vegetable bouillon cubes,
1 teaspoon: to 2 chili powder,
2 cloves: garlic, minced,

DUMPLINGS
1/3 cup: flour,
1 teaspoon: baking powder,
1: beaten egg white,
1/4 cup: yellow corn meal,
1 dash: salt & pepper,
2 tablespoon: milk,
1 tablespoon: cooking oil,

Directions:

*Rinse & drain cans of kidney beans & black beans. In crockery cooker
combine canned beans, water, tomatoes, corn, carrot, onion, undrained chili
peppers, bouillon cubes, chili powder, and garlic.
Cover & cook on low setting for 10 to 12 hours or on high setting for 4 to
5 hours. For dumplings: in a small mixing bowl stir together flour,
cornmeal, baking powder, salt & pepper. In a medium mixing bowl, combine
egg white, milk, and oil. Add to flour mixture; stir with fork just till
combined. If soup was cooked on low setting, turn crockery cooker to high.
Drop the dumpling mixture from a rounded
8 mounds atop the soup. Cover; cook for 30 min.---> more (do not lift
cover). Makes 4 servings. Nutritional info per serving: 448 cal. (10% from
fat), 5 g. fat, 1 mg. chol., 21 g. carbo, 20 g. dietary fiber. This is one
of my favorite crockpot recipes. Janice Messali

Yield: 6 servings


Source from luhu.jp