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Crowder Pea Stew with Cornmeal Dumplings

Yield 5 servings (serving size: about 1 cup stew and 3 dumplings)
Cornbread is a traditional accompaniment for field peas; cornmeal dumplings echo that tradition in this stew.

Ingredients

  • Stew:
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 1 cup finely chopped celery
  • 1/2 teaspoon salt
  • 1 (8-ounce) package presliced mushrooms
  • 3 cups fat-free, less-sodium chicken broth
  • 2 cups fresh crowder peas
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 3 1/2 cups peeled, chopped tomatoes (about 1 1/2 pounds)
  • Dumplings:
  • 1/2 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/3 cup low-fat buttermilk
  • 1 tablespoon butter, melted
  • 1 large egg, lightly beaten
  • 1 tablespoon chopped fresh parsley (optional)

Nutrition Information

  • calories 292
  • caloriesfromfat 26 %
  • fat 8.4 g
  • satfat 2.9 g
  • monofat 3.3 g
  • polyfat 1 g
  • protein 11 g
  • carbohydrate 45.8 g
  • fiber 4.5 g
  • cholesterol 52 mg
  • iron 2.9 mg
  • sodium 675 mg
  • calcium 167 mg

How to Make It

  1. To prepare stew, heat oil in a large Dutch oven over medium heat. Add onion; cook 5 minutes or until golden, stirring frequently. Add celery, salt, and mushrooms; cook 3 minutes, stirring frequently. Add broth, peas, oregano, pepper, and bay leaf; bring to a boil. Reduce heat, and simmer, partially covered, 45 minutes or until peas are tender. Add tomatoes; return to a boil. Reduce heat, and simmer, partially covered, 15 minutes. Discard bay leaf.

  2. To prepare dumplings, while stew is simmering, combine cornmeal and next 4 ingredients (cornmeal through sugar) in a bowl, stirring with a whisk. Stir in buttermilk, butter, and egg; let stand 10 minutes.

  3. Drop dough by tablespoonfuls into stew to form 15 dumplings. Cover and cook 15 minutes. Garnish with parsley, if desired.