Title: Bean Ragout W/cilantro-Cornmeal Dumplings
Categories: Dumpling
Yield: 6 Servings

2	lg	Onions; chopped
5		Cloves garlic; minced
2	tb	Vegetable oil
1		Poblano chile pepper; seeded and chopped
2	lg	Red bell peppers; chopped
3	tb	Chili powder
2	ts	Ground cumin
1		28 oz can whole tomatoes; undrained,
		; chopped
2	sm	Zucchini; chopped
1		15 oz can pinto beans; undrained
1		15 oz can black beans; undrained
1/2	ts	Freshly ground pepper
1/2	c	All purpose flour
1/2	c	Cornmeal
1	ts	Baking powder
2	tb	Shortening
1/4	c	Cheddar cheese; shredded
2	tb	Fresh cilantro; minced
1/2	c	Milk
1	ts	Cumin; ground
1 1/4	ts	Salt; divided

Saute onion and garlic in hot oil in a large Dutch oven until tender. Add poblano pepper and bell pepper, and saute 2 to 3 minutes. Stir in chili powder, cumin, and oregano; cook, stirring constantly, 1 to 2 minutes. Add 3/4 teaspoon salt, tomatoes, beans, zucchini and pepper, bring mixture to a boil. Reduce heat and simmer 15 to 20 minutes or until zucchini is tender. Combine flour, cornmeal, baking powder, and remaining 1/2 teaspoon salt in a medium bowl. Cut in shortening with a pastry blender until mixture is crumbly. Stir in cheese and cilantro. Add milk, stirring just until ingredients are moistened. Drop dough by heaping tablespoons into simmering ragout. Cook 5 minutes. Cover and cook 10 to 15 more minutes or until dumplings are done. Yield: 6 to 8 servings.

Posted to MM-Recipes Digest V4 #5

Recipe by: Southern Living-Oct 1997

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