Tex-Mex Beans with Cornmeal Dumplings

Directions

In a med mixing bowl, stir together flour, cornmeal, baking powder, and ¼ teaspoon 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 until tender. Stir in garbanzo beans, kidney beans, tomato sauce, drained green chili peppers, chili powder, and ¼ teaspoon salt.

In a small bowl stir together cornstarch and 1 tablespoon water.

Stir into bean mixture.

Cook and stir until 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 to 12 minutes or until 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.