When I was about 10 years old, a friend of the family used to make me the most amazing pinto bean stew. I loved it even in the heat of the summer. It was just so flavorful and satisfying. Since then, I've had what will be a life-long appreciation for pinto bean stew. How could I not be intrigued by a slow cooker version of pinto bean stew with jalapeño-corn dumplings?
Amazing combination. This stew is healthy, nutritious, and delicious. If you are pressed for time, you can skip the dumplings, but let's hope you're not–they are amazing.
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Pinto Bean Stew with Jalapeño-Corn Dumplings
Prep: 30 minutes
Makes: 8 Servings
Slow Cook: 8 hours on low 4 hours on high
Ingredients:
Stew
- 1 pound dry pinto beans, soaked (see Tip)
- 6 cups water
- 1 medium onion, chopped
- 1 medium red bell pepper, diced
- 2 stalks celery, sliced
- 1 cup frozen corn, thawed
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 tablespoons lime juice
- 1 1/2 teaspoons salt
Dumplings
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal, preferably whole-grain
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons cold butter, cut into cubes
- 1 fresh jalapeño, finely chopped
- Zest of 1 lime
- 1/2 cup buttermilk
Garnish
- 1/2 cup chopped fresh cilantro
- 1/2 cup sliced radishes
Get the full recipe instructions at Eating Well.
Image via Eating Well
