Saturday, December 29, 2012

Bean Soup with Cornbread Dumplings

3 Cups water
1 15oz. can pinto beans, rinsed and drained
1 15 oz. can kidney beans, rinsed and drained
1 141/2 oz. can Mexican style stewed tomatoes
1 10 oz. pkg. frozen whole kernel corn
1 Cup onion, chopped
1 4 oz. can diced green chilies
2 Tbsp. chicken bouillon granules
2 tsp. chili powder
2 Cloves garlic, minced
1/3 Cup flour
1/4 Cup cornmeal
1 tsp. baking powder
Dash Salt and pepper
1 Egg white
2 Tbsp. milk
1 Tbsp. vegetable oil

In Bean Pot, combine water, beans, tomatoes, corn, onion,
green chilies, bouillon granules, chili powder and garlic.
Cover and bake at 325° for 2 hours.
In a medium mixing bowl, stir together flour, cornmeal,
baking powder, salt and pepper. Stir in egg white,
milk and oil. Stir with fork until just combined. Drop
dumpling mixture into 6 mounds on top of soup. Cover
and bake for another 1/2 hour.

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