This cozy Tex-Mex dish combines a rich, spicy bean stew with tender cornmeal dumplings that steam directly on top. The base features a savory blend of garbanzo and kidney beans simmered in tomato sauce with green chilies, onions, and garlic. As the beans bubble, the dumplings absorb the aromatic steam, resulting in a soft, slightly tangy topping that contrasts perfectly with the robust bean mixture. It&# 226;ÂÂs a satisfying, home-style comfort food that feels rustic yet refined. Ideal for a chilly evening dinner or a hearty vegetarian main course, this recipe brings warmth and depth to the table. The combination of texturesâÂÂcreamy beans and fluffy dumplingsâÂÂmakes every spoonful delightful.
Tex-Mex Beans With Cornmeal Dumplings
Description
This cozy Tex-Mex dish combines a rich, spicy bean stew with tender cornmeal dumplings that steam directly on top. The base features a savory blend of garbanzo and kidney beans simmered in tomato sauce with green chilies, onions, and garlic. As the beans bubble, the dumplings absorb the aromatic steam, resulting in a soft, slightly tangy topping that contrasts perfectly with the robust bean mixture. It&# 226;ÂÂs a satisfying, home-style comfort food that feels rustic yet refined. Ideal for a chilly evening dinner or a hearty vegetarian main course, this recipe brings warmth and depth to the table. The combination of texturesâÂÂcreamy beans and fluffy dumplingsâÂÂmakes every spoonful delightful.Ingredients
Directions
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In a medium mixing bowl, whisk together the flour, cornmeal, baking powder, and 1/4 teaspoon salt. Set aside.
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In a small bowl, combine the beaten egg white, skim milk, and cooking oil. Set aside.
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In a 10-inch skillet or Dutch oven, combine 1 cup water, chopped onion, and minced garlic.
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Bring the water mixture to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 5 minutes, or until the onion is tender.
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Stir in the garbanzo beans, kidney beans, tomato sauce, drained green chili peppers, chili powder, and 1/4 teaspoon salt.
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In a small bowl, stir together the cornstarch and 1 tablespoon water until smooth. Stir this slurry into the bean mixture.
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Cook and stir the bean mixture over medium heat until it thickens slightly and becomes bubbly. Reduce heat to low.
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Add the milk mixture to the cornmeal flour mixture and stir just until combined; do not overmix.
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Drop the dumpling batter by tablespoonfuls onto the simmering bean mixture in the skillet.
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Cover the skillet and let the dumplings steam for 10 to 15 minutes, or until cooked through and fluffy. Do not lift the lid during cooking.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 3.5g6%
- Saturated Fat 0.5g3%
- Sodium 650mg28%
- Total Carbohydrate 32g11%
- Dietary Fiber 8g32%
- Sugars 4g
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the bean mixture is simmering gently but not vigorously boiling when you drop the dumplings, to ensure they cook evenly without becoming tough.
For a richer flavor, you can substitute half of the water in the bean base with vegetable broth.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to refresh the texture.
If you prefer a spicier kick, add a pinch of cayenne pepper or fresh jalapeños to the bean mixture.
