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TEX-MEX BEANS WITH CORNMEAL DUMPLINGS by www.country-cooking.com
1/3 cup Flour
1 teaspoon Baking powder
Beaten Egg White
2 tablespoons Cooking Oil
1 cup Chopped Onion
15 ounces Can Garbanzo Beans -- drained
15 ounces Can Tomato Sauce
2 teaspoons Chili powder
1 1/2 teaspoons Cornstarch
1/3 cup Yellow Cornmeal
1/4 teaspoon Salt
1/4 cup Skim Milk
3/4 cup Water
Clove Garlic -- minced
15 ounces Can Red Kidney Beans -- drained
4 ounces Can diced green chili pepper
1/4 teaspoon Salt
In a med mixing bowl, stir together flour, cornmeal, baking powder, and
1/4 t 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 till tender. Stir in garbanzo beans, kidney beans, tomato sauce, drained green chili peppers, chili powder, and 1/4 t salt.
In a small bowl stir together cornstarch and 1 T 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 until
combined. Drop dumpling mixture from a Tablespoon to make 5 mounds atop
bean mixture.
Cover and simmer for 10-12 minutes or till a toothpick inserted in the
center of a dumpling comes out clean.
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