Bean Stew With Cornmeal Cheddar Dumplings Recipes

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BEAN SOUP WITH CHEDDAR CORNMEAL DUMPLINGS



Bean Soup with Cheddar Cornmeal Dumplings image

"I created my own, easy-to-prepare bean soup based on one we liked at a local Mexican restaurant," writes Shannon Kohn of Simpsonville, South Carolina. "I added dumplings to make it more of a complete meal."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

1/4 cup chopped onion
1/4 cup fresh baby carrots, cut into 1/4-inch slices
1 can (15 ounces) pinto beans, rinsed and drained
1 cup chicken broth
1 cup chunky salsa
1/3 cup self-rising flour
2 tablespoons cornmeal
1/8 teaspoon salt
1/4 cup 2% milk
2 tablespoons shredded cheddar cheese

Steps:

  • In a large saucepan coated with cooking spray, saute onion and carrots until tender. Stir in 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 and salt. Stir in milk and cheese just until moistened. Drop by tablespoonfuls onto simmering soup. , Cover and simmer for 15 minutes or until a toothpick inserted in the center of a dumpling comes out clean (do not lift cover while simmering).

Nutrition Facts : Calories 383 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 1506mg sodium, Carbohydrate 69g carbohydrate (11g sugars, Fiber 10g fiber), Protein 18g protein.

BEEF STEW WITH CHEDDAR DUMPLINGS



Beef Stew with Cheddar Dumplings image

My family asks for this rich stew just about every week. Perfect for company, it's easy and everyone comments on the cheddar cheese in the dumplings. -Jackie Riley, Garrettsville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 8 servings.

Number Of Ingredients 17

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 to 3 pounds beef stew meat, cut into 1-inch pieces
2 tablespoons canola oil
5 cups water
5 teaspoons beef bouillon granules
1 tablespoon browning sauce, optional
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
4 medium carrots, sliced
1 medium onion, cut into wedges
1 can (14-1/2 ounces) cut green beans, drained
DUMPLINGS:
2 cups biscuit/baking mix
1 cup shredded cheddar cheese
2/3 cup whole milk

Steps:

  • In a large bowl or dish, combine the flour, salt and pepper. Add beef, a few pieces at a time, and toss to coat. In a Dutch oven, brown beef in oil in batches., Stir in the water, bouillon, browning sauce if desired, onion salt and garlic salt. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Add carrots and onion. Cover and simmer 10-15 minutes longer or until vegetables are tender. Stir in green beans., For dumplings, combine biscuit mix and cheese. Stir in enough milk to form a soft dough. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 10-12 minutes (do not lift cover) or until a toothpick inserted in a dumpling comes out clean. Serve immediately.

Nutrition Facts : Calories 441 calories, Fat 21g fat (8g saturated fat), Cholesterol 88mg cholesterol, Sodium 1627mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 30g protein.

SOUTHWESTERN BEAN SOUP WITH CORNMEAL DUMPLINGS



Southwestern Bean Soup With Cornmeal Dumplings image

I altered this recipe from my Fix - It and Forget - It cookbook. Yummy bean soup with a southwestern twist that is made in your slow cooker. The cornmeal dumplings is a wonderful addition to this soup.

Provided by Crafty Lady 13

Categories     Beans

Time 10h15m

Yield 4 serving(s)

Number Of Ingredients 20

1 (15 1/2 ounce) can red kidney beans, rinsed and drained
1 (15 1/2 ounce) can pinto beans or 1 (15 1/2 ounce) can great northern beans, rinsed and drained
1 cooked chicken breast, shredded
3 cups water
1 (14 1/2 ounce) can Mexican-style stewed tomatoes
1 (10 ounce) package frozen whole kernel corn, thawed
1 cup sliced carrot
1 cup chopped onion
1 (4 ounce) can chopped green chilies
2 tablespoons chicken bouillon granules or 2 tablespoons vegetable bouillon granules
1 -2 teaspoon chili powder
2 garlic cloves, minced
1/3 cup flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1 dash salt
1 dash pepper
1 egg white, beaten
2 tablespoons milk
1 tablespoon oil

Steps:

  • Combine 11 soup ingredients in slow cooker.
  • Cover and cook on low 10 - 12 hours or high 4 - 5 hours.
  • Make cumplings by mixing together flour, cornmeal, baking powder, salt and pepper.
  • Combine egg white, milk and oil. Add to flour mixture. Stir with fork until just combined.
  • At the end of the soup's cooking time, turn slow cooker to high. Drop dumplings by rounded teaspoonfuls to make 8 mounsd atop the soup.
  • Cover and cook for 30 minutes (do not lift cover).
  • Serve topped with your choice(s) of sour cream, shredded cheddar cheese and crushed tortilla chips.

BEAN STEW WITH CORNMEAL-CHEDDAR DUMPLINGS



Bean Stew With Cornmeal-Cheddar Dumplings image

Make and share this Bean Stew With Cornmeal-Cheddar Dumplings recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Stew

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 22

2 large onions, chopped
2 -3 tablespoons fresh minced garlic
3 -5 tablespoons oil
1 -2 jalapeno pepper (seeded and finely chopped or use 1 poblano chile pepper)
1 large red bell pepper, seeded and chopped
1 large yellow bell pepper, seeded and chopped
3 -4 tablespoons chili powder
1 teaspoon cumin
2 teaspoons oregano
1 (28 ounce) can whole tomatoes (chopped and undrained)
2 small zucchini (chopped into about 1-inch pieces)
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can black beans, undrained
salt and pepper
1/2 cup flour
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons Crisco shortening
1/3 cup grated cheddar cheese
1/2 cup half-and-half cream (or milk)
1/4 teaspoon cayenne pepper (optional or to taste)

Steps:

  • In a Dutch oven, heat oil over medium-high heat; add in the onions, garlic, bell peppers, jalapeno pepper (or the chile pepper) chili powder, cumin and oregano, saute for about 3 minutes.
  • Add in the chopped tomatoes with juice, zucchini, pinto beans with juice and black beans with juice; bring to a boil, reduce heat and simmer for about 20-25 minutes (or until the zucchini is tender) season with salt and pepper to taste.
  • In a bowl combine the flour, cornmeal, baking powder, 1/2 teaspoon salt and cayenne pepper (if using).
  • Cut in the shortening until crumbly.
  • Stir in the shredded cheese.
  • Add in half and half cream; stir JUST until moistened.
  • Drop the dough by heaping tablespoonfuls into the simmering mixture; cook 5 minutes, then cover with lid and continue to cook for 8-12 minutes more, or until the dumplings are done.

Nutrition Facts : Calories 479.3, Fat 18, SaturatedFat 5.3, Cholesterol 14.1, Sodium 359.2, Carbohydrate 66.4, Fiber 17, Sugar 8.5, Protein 18.4

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