Bean Stew With Cornmeal Cheddar Dumplings

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This is a hearty vegetable stew. Adjust all seasonings to taste.

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Steps

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In a dutch oven , heat oil over medium-high heat.

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Add in the onions , garlic , bell peppers , jalapeno pepper chili powder , cumin and oregano , saute for about 3 minutes.

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Add in the chopped tomatoes with juice , zucchini , pinto beans with juice and black beans with juice.

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Bring to a boil , reduce heat and simmer for about 20-25 minutes season with salt and pepper to taste.

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In a bowl combine the flour , cornmeal , baking powder , 1 / 2 teaspoon salt and cayenne pepper.

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Cut in the shortening until crumbly.

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Stir in the shredded cheese.

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Add in half and half cream.

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Stir just until moistened.

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Drop the dough by heaping tablespoonfuls into the simmering mixture.

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Cook 5 minutes , then cover with lid and continue to cook for 8-12 minutes more , or until the dumplings are done.

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Ingredients

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onions, garlic, oil, jalapeno pepper, red bell pepper, yellow bell pepper, chili powder, cumin, oregano, whole tomatoes, zucchini, pinto beans, black beans, salt and pepper, flour, cornmeal, baking powder, salt, crisco shortening, cheddar cheese, half-and-half cream, cayenne pepper