This easy slow cooker recipe is unique and delicious!
Source: Based on recipe found in Eating Well cookbook.
Ingredients:
- Pinto Bean Stew:
- 1 lb dry pinto beans
- 6 cups water
- 1 large onion, chopped
- 1 medium red bell pepper, diced
- 1 cup corn
- 2 stalks celery, optional
- 2 cloves garlic, minced
- 2 Tbsp chili powder
- 2 tsp ground cumin
- lime juice (1 lime) or 2 Tbsp.
- 1 1/2 tsp salt
- Cornbread Dumplings:
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 Tbsp cold butter, cubed
- 1 fresh jalapeño, finely diced
- zest of 1 lime
- 1/2 cup buttermilk
- Optional Garnishes:
- sour cream
- fresh cilantro
Steps:
- Rinse and drain beans. Soak overnight in cold water (24 hours is best). NOTE: To quick soak, place beans in a large pot of cold water, bring to a boil, and boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour.
- Place soaked beans in large crockpot with 6 cups of water. Add onions, bell peppers, corn, celery (optional), chili powder, and cumin. Cook on HIGH for 4-6 hours or LOW for 8 hours. Check beans for tenderness and cook longer if necessary.
- Begin preparing dumpling batter once the beans are tender.
- For dumplings: In a large bowl combine flour, cornmeal, baking powder, and salt. Add cubed butter and cut into dry ingredients with a pastry blender or two knives. The dry ingredients should resemble course meal when butter has been throughly worked in.
- Add jalapeño and zest the lime into the bowl. Set the lime aside for juicing later. Add buttermilk, stir well.
- Once the beans are tender, cut lime in half and juice it into the stew. Then add salt, stirring well.
- Use a small cookie dough scoop or a tablespoon to drop 8 dumplings into stew. Cover and cook on HIGH for 1 hour.
- Serve stew with a dumplings and any of the optional garnishes. Enjoy!
