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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z





Anasazi Bean Stew with Cornmeal Dumplings Recipe



Ingredients


Recipe Info
Category : Beans Grain
Rating : 0
Contributor :
Print Recipe
Directions

Ingredients
1 1/2cupanasazi beans
3cupwater
2cuponions, chopped
1cupcelery, chopped
1 1/2cupcarrots, sliced
1eachkombu, 7" strip, rinsed
3eachbay leaves
2teaspoonsavory, dried
2cuptomato puree
1tablespoonBalsamic vinegar
2tablespoontamari, low-sodium
  
  
  ---cornmeal DUMPLINGS---
  
1/2cupcornmeal
1/4teaspoonsea salt
1/8teaspoonbaking powder
5 1/4oztofu, extra-firm silken

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




Anasazi Bean Stew with Cornmeal Dumplings Recipe





 
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