---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
Title: Tex-Mex Beans with Cornmeal Dumplings
Categories: Low-cal, Vegetables, Main dish
Yield: 5 servings
1/3 c Flour 1/3 c Yellow Cornmeal
1 ts Baking powder 1/4 ts Salt
Beaten Egg White 1/4 c Skim Milk
2 tb Cooking Oil 3/4 c Water
1 c Chopped Onion Clove Garlic, minced
15 oz Can Garbanzo Beans, drained 15 oz Can Red Kidney Beans,drained
15 oz Can Tomato Sauce 4 oz Can diced green chili pepper
2 ts Chili powder 1/4 ts Salt
1 1/2 ts Cornstarch
In a med mixing bowl, stir together flour, cornmeal, baking powder, and
1/4 t salt; set aside. In a small bowl combine egg white, milk, and oil;
set aside.
In a 10" skillet combine the water, onion, and garlic. Bring to boiling;
reduce heat. Cover and simmer 5 minutes or till tender. Stir in garbanzo
beans, kidney beans, tomato sauce, drained green chili peppers, chili
powder, and 1/4 t salt.
In a small bowl stir together cornstarch and 1 T water. Stir into bean
mixture. Cook and stir till slightly thickened and bubbly. Reduce heat.
For dumplings, add milk mixture to cornmeal mixture; stir just until
combined. Drop dumpling mixture from a Tablespoon to make 5 mounds atop
bean mixture.
Cover and simmer for 10-12 minutes or till a toothpick inserted in the
center of a dumpling comes out clean.
*************************************************************** Per
serving: 313 calories, 13 g protein, 50 g carbohydrates, 8 g fat, 0 mg
cholesterol, 1023 mg sodium, 839 mg potassium.
Questions? Comments? Drop me a note!
This page copyright pixel@ocbtp.com, 2004.
Page last updated November 7th, 2004.