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Anasazi Bean Stew with Cornmeal Dumplings

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Main dish Vegetarian

Ingredients:

  • 1 1/2 c Anasazi beans
  • 3 c Water
  • 2 c Chopped onions
  • 1 c Chopped celery
  • 1 1/2 c Sliced carrots
  • 1 (7") strip kombu; rinsed
  • 3 Bay leaves
  • 2 ts Dried savory
  • 2 c Tomato puree
  • 1 tb Balsamic vinegar
  • 2 tb Low-sodium tamari
CORNMEAL DUMPLINGS
  • 1/2 c Cornmeal
  • 1/4 ts Sea salt
  • 1/8 ts Baking powder
  • 5 1/4 oz Extra-firm silken tofu

Directions:

Combine beans, water, onions, celery, carrots, kombu, bay leaves, savory and tomato puree in a large soup kettle. Bring to a boil, reduce heat and simmer until beans and vegetables are tender, about 45 minutes.
 
Remove kombu, slice into bite-size pieces and return to kettle. Stir in vinegar and tamari.
 
While the stew is cooking, prepare the dumpling dough (below). Bring stew to a slow boil over medium heat and drop tablespoonfuls of batter onto surface of stew. Cover and cook for 10 minutes.
 
Remove dumplings with a slotted spoon to a serving bowl. Stir stew to mix well. Ladle stew into individual serving bowls and top with dumplings. Serve immediately.
 
Hints: For fresh tomato puree, place 3 to 4 medium-size tomatoes in a blender and blend until smooth.
 
Delicious with cooked greens and a tomato salad.
 
CORNMEAL DUMPLINGS: =================== (Makes about 8 dumplings)
 
In a medium-size mixing bowl, combine cornmeal, salt and baking powder.
 
Blend tofu in a blender or food processor until smooth and creamy.
 
Add tofu to cornmeal mixture and mix well.
 
Hints: Replace 1/2 cup all purpose flour for half of cornmeal.
 
STEW - Per serving: 526 cal, 31 g prot, 579 mg sod, 92 g carb, 6 g fat, 0 mg chol, 183 mg calcium
 
DUMPLINGS - Per serving: 55 cal, 4 g prot, 125 mg sod, 6 g carb, 2 g fat, 0 mg chol, 51 mg calcium
 
From: Vegetarian Gourmet - Winter 1993 Typed for you by Karen Mintzias
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini