Tex-Mex Beans with Dumplings
Recipe from Better Homes and Gardens

Topped with cornmeal dumplings, this zesty meatless recipe is sure to become a family favorite.


Tex-Mex Beans with Dumplings

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Servings: Makes 5 servings.
Prep Time: 20 mins
Total Time: 30 mins
Related Categories: Heart Healthy, Low Fat Dinners, Mexican Casseroles, Vegetarian Casseroles
 
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Ingredients
  • 1/3  cup
    all-purpose flour
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  • 1/3  cup
    yellow cornmeal
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  • 1  teaspoon
    baking powder
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  • 1/4  teaspoon
    salt
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  • 1 
    beaten egg white
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  • 1/4  cup
    skim milk
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  • 2  tablespoons
    cooking oil
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  • 3/4  cup
    water
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  • 1  cup
    chopped onion
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  • 1  clove
    garlic, minced
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  • 1  15-ounce can
    garbanzo beans, drained
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  • 1  15-ounce can
    red kidney beans, drained
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  • 2  8-ounce cans
    low-sodium tomato sauce
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  • 1  4 1/2-ounce can
    diced green chilies, drained
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  • 2  teaspoons
    chili powder
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  • 1  tablespoon
    cold water
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  • 1-1/2  teaspoons
    cornstarch
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Directions
1.
In a medium mixing bowl stir together flour, cornmeal, baking powder, and salt; set aside. In a small bowl combine egg white, milk, and oil; set aside.
2.
In a 10-inch 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, green chilies, chili powder, and salt.
3.
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.
4.
For dumplings, add milk mixture to cornmeal mixture; stir just until combined. Drop dumpling mixture from a tablespoon to make 5 mounds atop the hot bean mixture.
5.
Cover and simmer for 10 to 12 minutes or until a toothpick inserted into the center of a dumpling comes out clean. Makes 5 servings.
Nutrition information
Calories 313, Total Fat 8 g, Cholesterol 0 mg, Sodium 1023 mg, Carbohydrate 50 g, Protein 13 g. Percent Daily Values are based on a 2,000 calorie diet
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