Stewed Beans and Dumplings

STEWED BEANS & DUMPLINGS

Dumplings:

3 oz cheddar cheese, shredded

2/3 cup frozen corn

½ cup all purpose flour

¼ cup Italian style bread crumbs

¼ cup corn meal

1 egg

½ cup cottage cheese

2 tbsp chicken broth

3 Chile peppers, thinly sliced

Mix all ingredients and use small ice cream scoop to make mini dumpling balls.  Place in single layer on large plate and set in fridge until ready to cook.

Stewed Beans:

3½ cups of various beans*, drained

1 cup chopped bell pepper

2 tsp dried basil

2 tsp vegetable oil

¼ tsp pepper

3 cloves garlic, minced

12 oz tomato sauce

Sauté pepper and garlic in hot oil for about 5 minutes; add remaining ingredients and heat to boiling.  Reduce heat.  Carefully slide dumpling balls onto beans in simmering stew.  Do not drop directly into liquid.  Cook uncovered for 10 minutes.  Gently shake pot to prevent sticking.  Cover and cook an additional 15 minutes until dumplings are firm.  Let stand 5-10 minutes before serving.

• I make this recipe using up all the leftover beans that I have.  At the end of a package I put them in a jar until there is enough for a whole pot of beans.  (Red kidney, pinto, great northern, Jacob’s cattle, soldier, yellow eye, etc.).

© Crackerberries 2013