Bean Ragoût With Cilantro-Cornmeal Dumplings

Southern Living
6 to 8 servings


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2 large onions, chopped
5 garlic cloves, minced
2 tablespoons vegetable oil
1 poblano chile pepper, seeded and chopped
2 large red bell peppers, chopped
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 1/4 teaspoons salt, divided
1 (28-ounce) can whole tomatoes, undrained and chopped
2 small zucchini, chopped
1 (15-ounce) can pinto beans, undrained
1 (15-ounce) can black beans, undrained
1/2 teaspoon freshly ground pepper
1/2 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
2 tablespoons shortening
1/4 cup (1 ounce) shredded Cheddar cheese
2 tablespoons minced fresh cilantro
1/2 cup milk


Sauté onion and garlic in hot oil in a large Dutch oven until tender. Add poblano pepper and bell pepper, and sauté 2 to 3 minutes. Stir in chili powder, cumin, and oregano; cook, stirring constantly, 1 to 2 minutes.

Add 3/4 teaspoon salt, tomatoes, and next 4 ingredients; bring mixture to a boil. Reduce heat, and simmer 15 to 20 minutes or until zucchini is tender.

Combine flour, cornmeal, baking powder, and remaining 1/2 teaspoon salt in a medium bowl. Cut in shortening with a pastry blender until mixture is crumbly. Stir in cheese and cilantro. Add milk, stirring just until ingredients are moistened.

Drop dough by heaping tablespoonfuls into simmering ragoût. Cook 5 minutes. Cover and cook 10 to 15 more minutes or until dumplings are done.

Created date

October 2003