Tex-Mex Beans With Cornmeal Dumplings

Recipe Ingredients

1/3 cup	20g / 0.7oz	Flour
1 teaspoon	5ml	Baking powder
		Beaten egg white
2 tablespoons	30ml	Cooking oil
1 cup	62g / 2.2oz	Chopped onion
1		Garbanzo beans - drained
1		Tomato sauce
2 teaspoons	10ml	Chile powder
1 1/2 teaspoons	7.5ml	Cornstarch
1/3 cup	20g / 0.7oz	Yellow cornmeal
1/4 teaspoon	1.3ml	Salt
1/4 cup	59ml	Skim milk
3/4 cup	177ml	Water
1		Garlic - minced
1		Red kidney beans - drained
1		Diced green chile pepper
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

In a med mixing bowl, stir together flour, cornmeal, baking powder, and 1/4 t 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 chile peppers, chile powder, and 1/4 t salt. In a small bowl stir together cornstarch and 1 T 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 10-12 minutes or until a toothpick inserted in the center of a dumpling comes out clean.

Source:
Vicki Cassel - Reservation Agent San Antonio

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