Recipe Details

Summary

Name: Anasazi Bean Stew with Cornmeal Dumplings

Category: Beans And Grains

Ingredients and Directions

1 1/2 cup anasazi beans

3 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

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