Tex Mex Bean Stew with Cornmeal Dumplings

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Tex-Mex Bean Stew with Cornmeal Dumplings

1 15-oz. can red kidney beans, rinsed and drained

1 15-oz. can black beans rinsed and drained

3 cups water

1 14 1/2-oz. can Mexican-style stewed tomatoes

1 10-oz. package frozen whole kernel corn, thawed

2 medium carrots, sliced (1 cup)

1 large onion, chopped (1 cup)

1 4-oz. can chopped green chili peppers

2 tsp. chicken bouillon granules

1 to 2 tsp. chili powder

2 cloves garlic, minced

1/3 cup all-purpose flour

1/4 cup yellow cornmeal

1 tsp. baking powder

Dash salt

Dash pepper

1 beaten egg white

2 Tbsp. milk

1 Tbsp. cooking oil

In a 3-1/2- or 4-quart electric crockery cooker combine canned

beans, water, tomatoes, corn, carrots, onion, undrained chili

peppers, bouillon granules, chili powder, and garlic. Cover and

cook on low-heat setting for 10 to 12 hours or on high-heat

setting for 4 to 5 hours.

For dumplings, in a small mixing bowl stir together flour,

cornmeal, baking powder, salt, and pepper. In another small

mixing bowl combine egg white, milk, and cooking oil. Add

egg-white mixture to flour mixture; stir with a fork just till

combined. If stew was cooked on low-heat setting, turn crockery

cooker to high-heat setting. Drop dumpling mixture in 8 rounded

teaspoons atop the stew.

Cover; cook for 30 minutes more (do not lift cover).

Makes 4 servings.

POINTS: 6 (Calories 391, Fat 6g, Fiber 12g)