Name: Bean Ragout W/cilantro-Cornmeal Dumplings
Ingredients: 2 lg Onions; chopped; 5 Cloves garlic; minced; 2 tb Vegetable oil; 1 Poblano chile pepper; seeded and chopped; 2 lg Red bell peppers; chopped; 3 tb Chili powder; 2 ts Ground cumin; 1 cn (28 oz) whole tomatoes; undrained, chopped; 2 sm Zucchini; chopped; 1 cn (15 oz) pinto beans; undrained; 1 cn (15 oz) black beans; undrained; 1/2 ts Freshly ground pepper; 1/2 c All purpose flour; 1/2 c Cornmeal; 1 ts Baking powder; 2 tb Shortening; 1/4 c Cheddar cheese; shredded; 2 tb Fresh cilantro; minced; 1/2 c Milk; 1 ts Cumin; ground; 1 1/4 ts Salt; divided

All the afflictions of God’s people are designed, under His gracious management – to test, to make manifest, and to exercise, those graces and virtues which He has implanted in them. Though afflictions in themselves are not joyous but grievous, nevertheless they yield the peaceable fruits of righteousness in those who are exercised thereby. Afflictions serve to quicken the spirit of devotion in us; and to rouse us from that formality and indifference which frequently attend a long course of ease and prosperity. We are constrained to seek God with sincerity and fervor, when His chastening hand is upon us, since we then feel our absolute need of that help and deliverance, which He alone can give us.

John Fawcett

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Dutch	Dumplings	6	Servings

INGREDIENTS

2	lg	Onions; chopped
5		Cloves garlic; minced
2	tb	Vegetable oil
1		Poblano chile pepper; seeded and chopped
2	lg	Red bell peppers; chopped
3	tb	Chili powder
2	ts	Ground cumin
1	cn	(28 oz) whole tomatoes; undrained, chopped
2	sm	Zucchini; chopped
1	cn	(15 oz) pinto beans; undrained
1	cn	(15 oz) black beans; undrained
1/2	ts	Freshly ground pepper
1/2	c	All purpose flour
1/2	c	Cornmeal
1	ts	Baking powder
2	tb	Shortening
1/4	c	Cheddar cheese; shredded
2	tb	Fresh cilantro; minced
1/2	c	Milk
1	ts	Cumin; ground
1 1/4	ts	Salt; divided

INSTRUCTIONS

Saute onion and garlic in hot oil in a large Dutch oven until tender. Add
poblano pepper and bell pepper, and saute 2 to 3 minutes. Stir in chili
powder, cumin, and oregano; cook, stirring constantly, 1 to 2 minutes. Add
3/4 teaspoon salt, tomatoes, beans, zucchini and pepper, bring mixture to a
boil. Reduce heat and simmer 15 to 20 minutes or until zucchini is tender.
Combine flour, cornmeal, baking powder, and remaining 1/2 teaspoon salt in
a medium bowl. Cut in shortening with a pastry blender until mixture is
crumbly. Stir in cheese and cilantro. Add milk, stirring just until
ingredients are moistened. Drop dough by heaping tablespoons into simmering
ragout. Cook 5 minutes. Cover and cook 10 to 15 more minutes or until
dumplings are done. Yield: 6 to 8 servings.
Recipe by: Southern Living-Oct 1997
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
[email protected] (MRS IRA M DENNIS) on Sep 25, 1997

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