Bean Stew with Corn Dumplings
Yield
6 servingsPrep
20 minCook
30 minReady
50 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | recipe |
soup, bean
not too meaty |
* |
| dumplings | |||
| ½ | cup |
all-purpose flour
|
|
| ½ | cup |
cornmeal
yellow |
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ⅓ | cup |
soy milk
or rice or almond milk |
|
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | recipe |
soup, bean
not too meaty |
* |
| dumplings | |||
| 118 | ml |
all-purpose flour
|
|
| 118 | ml |
cornmeal
yellow |
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 79 | ml |
soy milk
or rice or almond milk |
|
| 3E+1 | ml |
vegetable oil
|
|
Directions
Preapare soup as directed except do not blend the cooked mixture.
Instead, using a fork, slightly mash the cooked bean mixture.
Return the mixture to boiling.
Combine the ingredients for the dumplings in a medium bowl and mix with a fork until combined.
Drop mixture from a tablespoon into 6 to 8 mounts atop bubbling stew.
Reduce heat.
Cover and simmer for 10 to 12 minutes or until a toothpick inserted near the center of a dumpling comes out clean.
Do not lift cover until dumplings have cooked for 10 minutes.
