Slow Cooker Pinto Bean Stew With Jalapeño Corn Dumplings Recipe 415

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SLOW-COOKER PINTO BEAN STEW WITH JALAPEñO-CORN DUMPLINGS RECIPE - (4.1/5)



Slow-Cooker Pinto Bean Stew with Jalapeño-Corn Dumplings Recipe - (4.1/5) image

Provided by á-24534

Number Of Ingredients 21

1 pound dry pinto beans, soaked (see Tip)
6 cups water
1 medium onion, chopped
1 medium red bell pepper, diced
2 stalks celery, sliced
1 cup frozen corn, thawed
2 cloves garlic, 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 jalapeño, finely chopped
Zest of 1 lime
1/2 cup buttermilk
1/2 cup chopped fresh cilantro
1/2 cup sliced radishes

Steps:

  • Drain the soaked beans. Combine the 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 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 jalapeño 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 tablespoonfuls 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.

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