Pinto Bean Stew With Jalapeno-Corn Dumplings from Eating Well Ma
INGREDIENTS
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1 lb dry pinto beans, soaked overnight in bowl covered with 3 inches water
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6 cups water
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1 medium onion, chopped
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1 medium red bell pepper, diced
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2 stalks celery, sliced
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1 cup frozen corn, thawed
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2 garlic cloves, minced
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2 tablespoons chili powder
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2 teaspoons ground cumin
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2 tablespoons lime juice
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1 1/2 teaspoons salt
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1/2 cup all-purpose flour
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1/2 cup cornmeal, preferably whole grain
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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2 tablespoons cold butter, cut into cubes
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1 fresh jalapeno, finely chopped
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1 lime, zest of
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1/2 cup buttermilk
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garnish with 1/2 cup chopped fresh cilantro and 1/2 cup sliced radish
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