Anasazi Bean Stew With Cornmeal Dumplings Recipe




Anasazi Bean Stew With Cornmeal Dumplings Ingredients

1 1/2 cup anasazi beans
3 cup water
2 cup chopped onions
1 cup chopped celery
1 1/2 cup sliced carrots
1 (7) strip kombu, rinsed
3 bay leaves
2 tsp dried savory
2 cup tomato puree
1 tbsp balsamic vinegar
2 tbsp low-sodium tamari

CORNMEAL DUMPLINGS

1/2 cup cornmeal
1/4 tsp sea salt
1/8 tsp baking powder
5 1/4 oz extra-firm silken tofu

A Recipe for
Anasazi Bean Stew With Cornmeal Dumplings

 

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This is a recipe for Anasazi Bean Stew With Cornmeal Dumplings from the recipe cookbook of Recipes-to-go (Bean)


Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.




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Anasazi Bean Stew With Cornmeal Dumplings

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Anasazi Bean Stew With Cornmeal Dumplings Directions

Combine beans, water, onions, celery, carrots, kombu, bay leaves,
savory and tomato puree in a large soup kettle. Bring to a boil,
reduce heat and simmer until beans and vegetables are tender, about
45 minutes.

Remove kombu, slice into bite-size pieces and return to kettle. Stir
in vinegar and tamari.

While the stew is cooking, prepare the dumpling dough (below). Bring
stew to a slow boil over medium heat and drop tablespoonfuls of
batter onto surface of stew. Cover and cook for 10 minutes.

Remove dumplings with a slotted spoon to a serving bowl. Stir stew to
mix well. Ladle stew into individual serving bowls and top with
dumplings. Serve immediately.

Hints: For fresh tomato puree, place 3 to 4 medium-size tomatoes in a
blender and blend until smooth.

Delicious with cooked greens and a tomato salad.

CORNMEAL DUMPLINGS: =================== (Makes about 8 dumplings)

In a medium-size mixing bowl, combine cornmeal, salt and baking
powder.

Blend tofu in a blender or food processor until smooth and creamy.

Add tofu to cornmeal mixture and mix well.

Hints: Replace 1/2 cup all purpose flour for half of cornmeal.

STEW - Per serving: 526 cal, 31 g prot, 579 mg sod, 92 g carb, 6 g
fat, 0 mg chol, 183 mg calcium

DUMPLINGS - Per serving: 55 cal, 4 g prot, 125 mg sod, 6 g carb, 2 g
fat, 0 mg chol, 51 mg calcium

From: Vegetarian Gourmet - Winter 1993 Typed for you by Karen Mintzias

Serves: 4

 

 

 

 

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