Slow Cooker Pinto Bean Stew With Corn Bread Dumplings
Miz Helen's Kitchen
Ingredients
For The Beans
1 pound dry Pinto Beans, soaked overnight
1 Onion, chopped
1 Red Pepper, chopped
3 stalks celery, sliced
1 cup frozen whole kernel corn
3 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons cumin
6 cups water
2 tablespoons lime juice
salt and pepper to taste
Dumplings
1/2 cup all purpose flour
1/2 cup corneal
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter, cold and cut into cubes
1 jalapeno, chopped fine
Zest 1 lime
1/2 cup buttermilk
Directions For Beans
Soak the beans overnight and the next morning drain the beans and rinse them.
Place the beans, chopped onion, chopped red pepper, sliced celery, and minced garlic into a slow cooker.
Pour the frozen corn into a food colander and rinse it with warm water to thaw just a bit then stir the corn in with the bean mixture.
Pour 6 cups of water to cover the bean mixture and mix well.
Stir in the chili powder, and cumin to the mix and well.
Cook for 4 hours on high or 8 hours on low.
Stir in the lime juice, salt and pepper to taste.
To Complete The Dish
Directions For Dumplings
Whisk flour, cornmeal, baking powder and salt in a mixing bowl.
Add the cold, cubed butter. Using a pastry blender or a fork, cut the butter into the dry ingredients until the mix looks like course meal.
Add the chopped jalapeno and the lime zest and mix well.
Add the buttermilk stirring to form the dough.
At the end of 4 hours or 8 hours of the cooking time for the beans, add the dumplings. Drop a 1/4 cup dipper of the dough on top of the beans.
Replace the lid and cook for 1 more hour on high.
Serve the dumplings on top of the bean stew and garnish with cilantro or green onions.
Enjoy!