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Tex-Mex Beans With Cornmeal Dumplings

Tex-Mex Beans With Cornmeal Dumplings recipe image
This comforting Tex-Mex dish combines a rich, spicy bean stew with soft, savory cornmeal dumplings. The base features a robust mix of chickpeas and kidney beans simmered with onions, garlic, tomato sauce, and green chilies for a deep, savory flavor profile. The dumplings, made from cornmeal and flour, cook right on top of the stew, absorbing the aromatic steam and juices. It is a hearty, satisfying meal that brings rustic home-style comfort to your table.
Cooking Method: ,
Cuisine: ,
Courses:
Difficulty: Advanced
Servings: 4
Calories: 450
Description
This comforting Tex-Mex dish combines a rich, spicy bean stew with soft, savory cornmeal dumplings. The base features a robust mix of chickpeas and kidney beans simmered with onions, garlic, tomato sauce, and green chilies for a deep, savory flavor profile. The dumplings, made from cornmeal and flour, cook right on top of the stew, absorbing the aromatic steam and juices. It is a hearty, satisfying meal that brings rustic home-style comfort to your table.
Ingredients
  • 1/3 cup Flour
  • 1/3 cup Yellow Cornmeal
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 2 tablespoons Beaten Egg White (or plant-based substitute for vegan)
  • 1/4 cup Skim Milk (or unsweetened plant milk)
  • 2 tablespoons Cooking Oil
  • 1 cup Chopped Onion
  • 1 clove Garlic, minced
  • 15 oz can Garbanzo Beans, drained
  • 15 oz can Red Kidney Beans, drained
  • 15 oz can Tomato Sauce
  • 4 oz can Diced Green Chili Pepper
  • 2 teaspoons Chili Powder
  • 1 1/2 teaspoons Cornstarch
  • 3/4 cup Water
Directions
  1. 1
    In a medium mixing bowl, whisk together flour, cornmeal, baking powder, and 1/4 teaspoon salt; set aside.
  2. 2
    In a small bowl, combine the beaten egg white, milk, and cooking oil; set aside.
  3. 3
    In a 10-inch skillet or large pot, combine water, chopped onion, and minced garlic.
  4. 4
    Bring the mixture to a boil over medium-high heat, then reduce heat to low.
  5. 5
    Cover and simmer for 5 minutes, or until the onion is tender.
  6. 6
    Stir in the garbanzo beans, kidney beans, tomato sauce, drained green chili peppers, chili powder, and an additional 1/4 teaspoon salt.
  7. 7
    In a small bowl, stir together cornstarch and 1 tablespoon water to create a slurry.
  8. 8
    Stir the cornstarch slurry into the bean mixture.
  9. 9
    Cook and stir the bean mixture until it is slightly thickened and bubbly.
  10. 10
    Reduce heat to low.
  11. 11
    Add the milk mixture to the cornmeal flour mixture and stir just until combined to form a thick batter.
  12. 12
    Drop the dumpling batter by tablespoonfuls onto the surface of the simmering bean stew.
  13. 13
    Cover the skillet tightly and steam the dumplings for 10-15 minutes, or until cooked through and firm to the touch. Do not lift the lid during cooking.
  14. 14
    Serve warm directly from the skillet.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 2g10%
Cholesterol 15mg5%
Sodium 1200mg50%
Total Carbohydrate 75g25%
Dietary Fiber 18g72%
Sugars 8g
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: tex-mex, beans, dumplings, cornmeal, chickpeas, kidney beans, comfort food, one-pot, spicy, vegan, stew, hearty, dinner, flour, tomato sauce, green chilies, garlic, onion, simmered, homestyle
Read it online: https://www.chefs-mate.com/recipe/tex-mex-beans-with-cornmeal-dumplings/