Tex-Mex Beans with Cornmeal Dumplings
Submitted by BlackTigger
Tex-Mex beans with cornmeal dumplings simmered in a skillet. Chickpeas and kidney beans in chili-spiced tomato sauce topped with fluffy cornmeal drop dumplings.
YIELD
5 servingsPREP
10 minCOOK
20 minREADY
30 minThis one-skillet Tex-Mex bean stew gets topped with cornmeal dumplings that steam right on top of the bubbling sauce. Chickpeas and kidney beans in a chili-spiced tomato sauce with green chiles make the base, and the dumplings cook from the steam alone, no oven needed.
The bean mixture comes together fast: onion and garlic softened in water, then both beans go in with tomato sauce, diced green chili peppers, and chili powder. A quick cornstarch slurry thickens the sauce enough to support the dumplings without making it gluey.
The dumplings are a simple cornmeal-flour batter with egg white (no yolk), skim milk, and a little oil. Dropping them in mounds on top of the simmering beans and clamping the lid on creates a mini steam oven inside the skillet. Ten to twelve minutes of covered simmering and they puff up light and tender with a slightly gritty, corny texture on the outside.
Don’t lift the lid during those 10-12 minutes. The steam trapped inside is what cooks the dumplings through. Every peek lets heat and moisture escape.
Kitchen Tips
- Make the dumpling batter before starting the beans so it’s ready to drop the second the sauce thickens
- Space the 5 dumplings evenly so they have room to expand without merging into one giant mass
- Test with a toothpick. If it comes out clean, they’re done. Wet batter means they need a couple more minutes
- This is a complete vegetarian meal as-is. No sides needed
Variations
- Cheesy dumplings: Fold 2 tablespoons of shredded cheddar into the dumpling batter before dropping
- Black bean version: Swap the kidney beans for black beans and add a teaspoon of cumin to the sauce for a smokier flavor
Ingredients
Directions
In a med mixing bowl, stir together flour, cornmeal, baking powder, and ¼ teaspoon salt; set aside.
In a small bowl combine egg white, milk, and oil; set aside.
In a 10” skillet combine the water, onion, and garlic.
Bring to boiling; reduce heat.
Cover and simmer 5 minutes or until tender. Stir in garbanzo beans, kidney beans, tomato sauce, drained green chili peppers, chili powder, and ¼ teaspoon salt.
In a small bowl stir together cornstarch and 1 tablespoon water.
Stir into bean mixture.
Cook and stir until slightly thickened and bubbly. Reduce heat.
For dumplings, add milk mixture to cornmeal mixture; stir just until combined.
Drop dumpling mixture from a tablespoon to make 5 mounds atop bean mixture.
Cover and simmer for 10 to 12 minutes or until a toothpick inserted in the center of a dumpling comes out clean.
Per serving: 313 calories, 13 g protein, 50 g carbohydrates, 8 g fat, 0 mg cholesterol, 1023 mg sodium, 839 mg potassium.
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