A recipe for Anasazi Bean Stew with Cornmeal Dumplings. Follow the simple recipe instructions for Anasazi Bean Stew with Cornmeal Dumplings shared by other home cooking experts.
Ingredients
1 1/2 cup anasazi beans3 cup water
2 cup onions, chopped
1 cup celery, chopped
1 1/2 cup carrots, sliced
1 each kombu, 7" strip, rinsed
3 each bay leaves
2 teaspoon savory, dried
2 cup tomato puree
1 tablespoon Balsamic vinegar
2 tablespoon tamari, low-sodium
Cornmeal DUMPLINGS: 1/2 cup cornmeal
1/4 teaspoon sea salt
1/8 teaspoon baking powder
5 1/4 oz tofu, extra-firm silken
Directions
Directions: Combine beans, water, onions, celery, carrots, kombu, bay leaves, savory and tomato puree in a large soup kettle. Bring to a boil, reduce heat and simmer until beans and vegetables are tender, about 45 minutes.Remove kombu, slice into bite-size pieces and return to kettle. Stir in vinegar and tamari.
While the stew is cooking, prepare the dumpling dough (below). Bring stew to a slow boil over medium heat and drop tablespoonfuls of batter onto surface of stew. Cover and cook for 10 minutes.
Remove dumplings with a slotted spoon to a serving bowl. Stir stew to mix well. Ladle stew into individual serving bowls and top with dumplings.
Serve immediately.
Hints: For fresh tomato puree, place 3 to 4 medium-size tomatoes in a
blender and blend until smooth.
Delicious with cooked greens and a tomato salad.
cornmeal DUMPLINGS: (Makes about 8 dumplings)
In a medium-size mixing bowl, combine cornmeal, salt and baking powder. Blend tofu in a blender or food processor until smooth and creamy. Add tofu to cornmeal mixture and mix well.
Hints: Replace 1/2 cup all purpose flour for half of cornmeal.
STEW - Per serving: 526 cal, 31 g prot, 579 mg sod, 92 g carb, 6 g fat, 0 mg chol, 183 mg calcium
DUMPLINGS - Per serving: 55 cal, 4 g prot, 125 mg sod, 6 g carb, 2 g fat, 0 mg chol, 51 mg calcium
