• Prep Time:
  • Cooking Time:
  • Serves: 5 Servings

Tex-Mex Beans with Cornmeal Dumplings

  • Recipe Submitted by on

Category: Vegetables, Low Calorie, Main Dish

 Ingredients List

  • 1/3 c Flour
  • 1 ts Baking powder
  • Beaten Egg White
  • 2 tb Cooking Oil
  • 1 c Chopped Onion
  • 15 oz Can Garbanzo Beans, drained
  • 15 oz Can Tomato Sauce
  • 2 ts Chili powder
  • 1 1/2 ts Cornstarch
  • 1/3 c Yellow Cornmeal
  • 1/4 ts Salt
  • 1/4 c Skim Milk
  • 3/4 c Water
  • Clove Garlic, minced
  • 15 oz Can Red Kidney Beans,drained
  • 4 oz Can diced green chili pepper
  • 1/4 ts Salt

 Directions

In a med mixing bowl, stir together flour, cornmeal, baking powder, and
1/4 t salt; set aside. In a small bowl combine egg white, milk, and oil;
set aside.
In a 10" skillet combine the water, onion, and garlic. Bring to boiling;
reduce heat. Cover and simmer 5 minutes or till tender. Stir in garbanzo
beans, kidney beans, tomato sauce, drained green chili peppers, chili
powder, and 1/4 t salt.
In a small bowl stir together cornstarch and 1 T water. Stir into bean
mixture. Cook and stir till slightly thickened and bubbly. Reduce heat.
For dumplings, add milk mixture to cornmeal mixture; stir just until
combined. Drop dumpling mixture from a Tablespoon to make 5 mounds atop
bean mixture.
Cover and simmer for 10-12 minutes or till a toothpick inserted in the
center of a dumpling comes out clean.
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Per serving: 313 calories, 13 g protein, 50 g carbohydrates, 8 g fat, 0 mg
cholesterol, 1023 mg sodium, 839 mg potassium.

Culled from the Better Homes & Gardens "Diet Recipe Card Library".


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