Bean Stew With Cornmeal Cheddar Dumplings Recipe

Ingredients for Bean Stew With Cornmeal Cheddar Dumplings

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 jalapeño pepper, finely chopped
• Red Bell Pepper
• Yellow Bell Pepper
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• Whole Tomatoes
• 1 medium zucchini, chopped
• Pinto Beans
• Black Beans
• Salt And Pepper
• 1 1/2 cups all-purpose flour
• 1/2 cup cornmeal
• 2 teaspoons baking powder
• Salt and pepper to taste
• Crisco Shortening
• Cheddar Cheese
• 1/2 cup heavy cream
• 1/4 teaspoon cayenne pepper

How to Make Bean Stew With Cornmeal Cheddar Dumplings

1. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat.
2. Add 1 medium onion, 2 cloves garlic, 1 bell pepper (any color), and 1 jalapeño pepper (finely chopped). Saute for 3 minutes, until softened.
3. Stir in 1 teaspoon chili powder, 1 teaspoon cumin, and 1/2 teaspoon oregano. Cook for 1 minute more.
4. Add 28 ounces canned crushed tomatoes (with juice), 1 medium zucchini (chopped), 15 ounces canned pinto beans (with juice), and 15 ounces canned black beans (with juice).
5. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes. Season with salt and pepper to taste.
6. While the stew simmers, prepare the dumplings: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cornmeal, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper.
7. Cut in 1/2 cup cold shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
8. Stir in 1 cup shredded cheddar cheese and 1/2 cup heavy cream. Stir gently until just moistened – do not overmix.
9. Once the stew is ready, drop heaping tablespoons of the dumpling dough onto the simmering stew.
10. Cover and cook for 8-12 minutes, or until the dumplings are cooked through and fluffy.