Slow-Cooker Pinto Bean Stew with Jalapeño-Corn Dumplings
"This healthy slow-cooker pinto bean stew recipe is bursting with veggies—onion, bell pepper, celery and corn—and topped with crunchy bits of radish and chile- and lime-flecked cornbread dumplings. If you’re pressed for time, skip the dumplings and serve this pinto bean stew straight out of the crock pot, topped with crushed tortilla chips and a sprinkling of Monterey Jack cheese. Make sure to soak your dried beans before using them in the slow cooker to ensure even cooking...."
INGREDIENTS
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Stew:
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1 pound dry pinto beans, soaked (see Tip)
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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 cloves garlic, 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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Dumplings:
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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 jalapeño, finely chopped
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Zest of 1 lime
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1/2 cup buttermilk
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Garnish:
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1/2 cup chopped fresh cilantro
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1/2 cup sliced radishes
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