Three-Bean Cassoulet with Cornmeal Dumplings

Southern Living
Three-Bean Cassoulet with Cornmeal DumplingsRecipe

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

A mixture of beans gives this dish contrasting textures and colors.

Makes 6 to 8 servings


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1 cup sliced carrots
1/2 cup coarsely chopped red onion
1 tablespoon olive oil
2 teaspoons minced garlic
1 (8-oz.) package cooked cubed ham
1 (16-oz.) package frozen baby lima beans
1 (16-oz.) package frozen butter peas
1 cup frozen black-eyed peas
1 (32-oz.) container reduced-sodium chicken broth
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon table salt
1/4 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup plain yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons cold butter, cubed
1 teaspoon finely chopped fresh rosemary
2/3 cup buttermilk


Hands-on: 30 Minutes
Total: 55 Minutes

1. Prepare Cassoulet: Sauté carrots and onion in hot oil in a Dutch oven over medium heat 3 to 4 minutes or until tender. Add garlic, and sauté 1 minute. Add ham, and cook, stirring often, 3 minutes. Stir in lima beans and next 6 ingredients; bring mixture to a boil, reduce heat to low, and simmer, stirring occasionally, 15 minutes.

2. Meanwhile, prepare Dumplings: Whisk together flour and next 5 ingredients in a medium bowl. Cut butter into flour mixture with a pastry blender until mixture resembles coarse meal. Stir in rosemary; add buttermilk, and stir just until dough is moistened.

3. Drop dough by tablespoonfuls 1/2 to 1 inch apart into bean mixture. Cover and simmer 15 to 20 minutes or until dumplings are done and dry to the touch. Serve immediately.

Created date

December 2015