Tex-Mex Beans with Dumplings
Servings 4 servings
Calories 388kcal
Ingredients
- 1 clove garlic
- 3/4 medium onion
- 1/3 cup flour, all-purpose
- 1/3 cup cornmeal, yellow
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg white
- 1/4 cup milk
- 2 tablespoon olive oil
- 3/4 cup water
- 15 ounce chickpeas (garbanzo beans), canned
- 15 ounce kidney beans, canned
- 15 ounce tomato sauce
- 4 ounce diced green chilies, canned
- 2 tablespoon chili powder
- 1/4 teaspoon salt
- 1 1/2 teaspoon cornstarch
Instructions
- Mince garlic clove and chop enough onion for 1 cup.
- In a medium mixing bowl stir together flour, cornmeal, baking powder, and 1/4 teaspoon salt and set aside.
- In a small bowl combine egg white, milk, and oil, set aside.
- In a 10-inch skillet combine the water, onion, and garlic. Bring to boiling and reduce heat. Cover and simmer 5 minutes or until tender.
- Stir in garbanzo beans (chickpeas), kidney beans, 15 ounce can tomato sauce, 4 ounce can green chili peppers, chili powder, and 1/4 teaspoon salt.
- In a small bowl stir together 1 1/2 teaspoon cornstarch and 1 tablespoon water. Stir into bean mixture. Cook and stir till slightly thickened and bubbly. Reduce heat.
- For dumplings, add milk mixture to cornmeal mixture; stir just till combined. Drop dumpling mixture from a tablespoon to make 4-5 mounds atop the hot bean mixture.
- Cover and simmer for 10-12 minutes or till a toothpick inserted into the center of a dumpling comes out clean.
Nutrition
Calories: 388kcal | Carbohydrates: 59g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 1634mg | Fiber: 15g | Sugar: 9g