Pinto Beans And Dumplings Recipes

PINTO BEAN SOUP WITH CORNMEAL DUMPLINGS

Pinto Bean Soup With Cornmeal Dumplings image

Always on the hunt for simple but satisfying meals that don't burden me with a chiller full of leftovers. This recipe is an adaptation of a recipe published by Taste of Home's Cooking for 2 magazine and would work well with black beans. 6 points on the WW Momentum Plan as per the Recipe Builder.

Provided by justcallmetoni

Categories One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

1/3 cup chopped onion
1/4 cup fresh baby carrots, cut into 1/4-inch slices
1 garlic clove (optional)
1 (14 1/2 ounce) can pinto beans, rinsed and drained
1 1/2 cups fat free chicken broth
1 cup chunky salsa, try a roasted garlic or chipotle salsa for best results
1/2-1 teaspoon cumin
1/3 cup whole wheat flour or 1/3 cup all-purpose flour
1/2 teaspoon baking powder
2 tablespoons cornmeal
1/8 teaspoon salt
1/4 cup fat-free buttermilk
2 tablespoons reduced-fat cheddar cheese, shredded or grated
1/2 scallion, chopped

Steps:

Coat a large saucepan with cooking spray, saute onion and carrots (and garlic if using) until tender. (If the pan appears to be too dry, add a tablespoon or so of the chicken broth.) Stir in the cumin until fragrant. Add the the beans, broth and salsa. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until reduced slightly.
For dumplings, in a small bowl, combine the flour, cornmeal, baking powder and salt. Stir in buttermilk, cheese and scallions just until moistened. Drop by tablespoonfuls six dollops onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted near the center of a dumpling comes out clean (do not lift cover while simmering).

Nutrition Facts : Calories 445.3, Fat 2.5, SaturatedFat 0.4, Sodium 1401.7, Carbohydrate 86.7, Fiber 24.2, Sugar 6.9, Protein 24.7

PINTO BEANS AND DUMPLINGS

Pinto Beans and Dumplings image

This is an old fashioned recipe that is wonderful comfort food.

Provided by The Southern Lady Cooks

Categories Dinner

Time 30m

Number Of Ingredients 5

Ingredients

1 pound package dried pinto beans
1 ham hock or some kind of seasoning meat.
2 cups self-rising flour
1/4 cup shortening
3/4 cup boiling water

Steps:

Soak and prepare beans according to directions on package adding salt to taste once beans are cooked. (Do not add salt during cooking, it makes the beans tough)

PINTO BEAN STEW WITH JALAPENO-CORN DUMPLINGS (EATING WELL)

Pinto Bean Stew With Jalapeno-Corn Dumplings (Eating Well) image

This pinto bean stew is bursting with veggies--onion, bell pepper, celery and corn--and topped with chile and lime flecked cornbread dumplings. If you're pressed for time, skip the dumplings and serve it topped with crushed tortilla chips and a sprinkling of Monterey Jack cheese.

Provided by Bren in LR

Categories Beans

Time 9h

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

1 lb dry pinto beans, soaked overnight in bowl covered with 3 inches water
6 cups water
1 medium onion, chopped
1 medium red bell pepper, diced
2 stalks celery, sliced
1 cup frozen corn, thawed
2 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons lime juice
1 1/2 teaspoons salt
1/2 cup all-purpose flour
1/2 cup cornmeal, preferably whole grain
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons cold butter, cut into cubes
1 fresh jalapeno, finely chopped
1 lime, zest of
1/2 cup buttermilk
garnish with 1/2 cup chopped fresh cilantro and 1/2 cup sliced radish

Steps:

Drain the soaked beans. Combine the drained beans, water, onion, bell pepper, celery, corn, garlic, chili powder and cumin in a 5 to 6-quart slow cooker. Cook on high for 4 hours (or on Low for 8 hours).
To prepare the dumplings: Just before the end of the 4 (or 8) hours, whisk flour, cornmeal, baking powder and salt in a medium bowl. Add butter and use a pastry blender, two knives or a fork to cut the butter into the dry ingredients until the mixture resembles coarse meal. Add jalapeno and lime zest and toss to coat. Add buttermilk and stir to form a dough.
After the stew has cooked for 4 (or 8) hours, stir in lime juice and salt. Using generous tablespoons of dough, drop 8 dumplings on top of the stew. Cover and cook on high for 1 hour. Serve each portion of stew topped with a dumpling. Garnish with cilantro and radish.
(It's tempting but resist the urge to open the lid and look inside a slow cooker. Every time you open the slow cooker it loses heat and takes up to 30 minutes to return to temperature, lengthening the cooking time.).

Nutrition Facts : Calories 163, Fat 4.5, SaturatedFat 2.1, Cholesterol 8.2, Sodium 711.5, Carbohydrate 27.9, Fiber 2.8, Sugar 2.5, Protein 6.4

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