Bean Stew With Cornmeal-cheddar Dumplings

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 large onions, chopped
• 2 -3 tablespoons fresh minced garlic
• 3 -5 tablespoons oil
• 1 -2 jalapeno pepper (seeded and finely chopped or use 1 poblano chile pepper)
• 1 large red bell pepper, seeded and chopped
• 1 large yellow bell pepper, seeded and chopped
• 3 -4 tablespoons chili powder
• 1 teaspoon cumin
• 2 teaspoons oregano
• 1 (28 ounce) can whole tomatoes (chopped and undrained)
• 2 small zucchini (chopped into about 1-inch pieces)
• 1 (15 ounce) can pinto beans, undrained
• 1 (15 ounce) can black beans, undrained
• salt and pepper
• 1/2 cup flour
• 1/2 cup cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons crisco shortening
• 1/3 cup grated cheddar cheese
• 1/2 cup half-and-half cream (or milk)
• 1/4 teaspoon cayenne pepper (optional or to taste)

Recipe

• 1 in a dutch oven, heat oil over medium-high heat; add in the onions, garlic, bell peppers, jalapeno pepper (or the chile pepper) chili powder, cumin and oregano, saute for about 3 minutes.
• 2 add in the chopped tomatoes with juice, zucchini, pinto beans with juice and black beans with juice; bring to a boil, reduce heat and simmer for about 20-25 minutes (or until the zucchini is tender) season with salt and pepper to taste.
• 3 in a bowl combine the flour, cornmeal, baking powder, 1/2 teaspoon salt and cayenne pepper (if using).
• 4 cut in the shortening until crumbly.
• 5 stir in the shredded cheese.
• 6 add in half and half cream; stir just until moistened.
• 7 drop the dough by heaping tablespoonfuls into the simmering mixture; cook 5 minutes, then cover with lid and continue to cook for 8-12 minutes more, or until the dumplings are done.