SLOW-COOKER PINTO BEAN STEW WITH JALAPEñO-CORN DUMPLINGS RECIPE - (4.1/5)
Provided by á-24534
Number Of Ingredients 21
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.
SLOW COOKER PINTO BEANS
These beans turn out fabulous in the slow cooker! I developed this recipe after finding too many hard beans after cooking with a pot on the stove.
Provided by Corena
Categories Main Dish Recipes Pork Ham
Time 13h20m
Yield 8
Number Of Ingredients 11
Steps:
- Cover pinto beans with water in a large bowl; allow beans to soak overnight.
- Place onion, green bell pepper, celery, garlic, Black Forest ham, soaked pinto beans, cumin, oregano, bay leaves, and lard in a slow cooker.
- Pour enough chicken broth into the slow cooker to cover the other ingredients.
- Cook on High until beans are very tender, 5 to 6 hours.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 38.2 g, Cholesterol 36.4 mg, Fat 13.5 g, Fiber 12.8 g, Protein 23.5 g, SaturatedFat 4.6 g, Sodium 1348.4 mg, Sugar 2.3 g
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- 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 jalapeno and lime zest and toss to coat. Add buttermilk and stir to form a dough.
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