Tex-Mex Beans with Cornmeal Dumplings

Tex-Mex Beans with Cornmeal Dumplings Recipe | Vegetarian Food from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 25 minutes | Servings: 5 |

Vegetarian diet

Introduction

Tex-Mex Beans with Cornmeal Dumplings is a hearty and flavorful dish that combines the rich flavors of beans and spices with fluffy cornmeal dumplings. This dish is perfect for a cozy dinner on a chilly evening or for a casual gathering with friends and family.

History

Tex-Mex cuisine is a fusion of Mexican and American flavors that originated in the border regions of Texas and Mexico. This dish draws inspiration from traditional Mexican bean dishes, but with a Texan twist. The addition of cornmeal dumplings adds a unique and comforting element to the dish.

Ingredients

0.33 cup flour
1 tsp baking powder
1 beaten egg white
2 tbsp cooking oil
1 cup chopped onion
1 x 15 oz (425 g) can garbanzo beans, drained
1 x 15 oz (425 g) can tomato sauce
2 tsp chili powder
1.5 tsp cornstarch
0.33 cup yellow cornmeal
0.25 tsp salt
0.25 cup skim milk
0.75 cup water
1 clove garlic, minced
1 x 15 oz (425 g) can red kidney beans, drained
1 x 4 oz (113 g) can diced green chili pepper
0.25 tsp salt

How to prepare

In a medium mixing bowl, combine flour, cornmeal, baking powder, and 0.25 tsp of salt; set aside.
In a small bowl, whisk together egg white, milk, and oil; set aside.
In a 10" skillet, combine water, onion, and garlic.
Bring to a boil, then reduce heat.
Cover and simmer for 5 minutes or until tender.
Stir in garbanzo beans, kidney beans, tomato sauce, drained green chile peppers, chili powder, and 0.25 tsp of salt.
In a small bowl, mix together cornstarch and 1 tsp of water.
Stir the cornstarch mixture into the bean mixture.
Cook and stir until slightly thickened and bubbly.
Reduce heat.
For the dumplings, add the milk mixture to the cornmeal mixture; stir just until combined.
Drop spoonfuls of the dumpling mixture onto the bean mixture to make 5 mounds.
Cover and simmer for 10-12 minutes or until a toothpick inserted in the center of a dumpling comes out clean.

Variations

Add diced bell peppers or jalapenos for an extra kick of heat.
Substitute black beans or pinto beans for the garbanzo and kidney beans for a different flavor profile.
Top with shredded cheese before serving for a gooey and indulgent twist.

Cooking Tips & Tricks

Make sure to simmer the onion and garlic until tender before adding the beans and spices to ensure that the flavors are well-developed.

- Be careful not to overmix the dumpling batter, as this can result in tough and dense dumplings.

- To check if the dumplings are cooked through, insert a toothpick into the center of a dumpling - if it comes out clean, they are ready.

Serving Suggestions

Serve Tex-Mex Beans with Cornmeal Dumplings with a side of fresh avocado slices, sour cream, and a sprinkle of chopped cilantro for a complete and delicious meal.

Cooking Techniques

Simmering

- Boiling

- Baking

Ingredient Substitutions

Use whole wheat flour instead of all-purpose flour for a healthier option.

- Substitute almond milk for skim milk for a dairy-free alternative.

- Use vegetable broth instead of water for added flavor.

Make Ahead Tips

Prepare the bean mixture and dumpling batter ahead of time and store separately in the refrigerator. When ready to serve, reheat the bean mixture and drop spoonfuls of the dumpling batter on top before simmering.

Presentation Ideas

Serve Tex-Mex Beans with Cornmeal Dumplings in individual bowls garnished with a sprinkle of fresh herbs or a dollop of sour cream for a visually appealing presentation.

Pairing Recommendations

Pair this dish with a crisp green salad dressed with a tangy vinaigrette or a side of Mexican rice for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through or simmer on the stovetop until warmed.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 38g

- Dietary Fiber: 8g

- Sugars: 5g

Fats

- Total Fat: 6g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 9g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 15% DV

- Calcium: 6% DV

- Iron: 15% DV

Alergens

Contains wheat and egg

Summary

Tex-Mex Beans with Cornmeal Dumplings is a nutritious dish that is rich in fiber, protein, and essential vitamins and minerals. It is a satisfying and balanced meal option for vegetarians and meat-eaters alike.

Summary

Tex-Mex Beans with Cornmeal Dumplings is a comforting and flavorful dish that combines the rich flavors of beans and spices with fluffy cornmeal dumplings. This dish is easy to make, nutritious, and perfect for a cozy dinner at home. Enjoy the delicious blend of Tex-Mex flavors in every bite!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Tex-Mex Beans with Cornmeal Dumplings. It was many years ago, when I was just a young girl with a thirst for adventure and a passion for cooking. I had always loved experimenting with new flavors and ingredients, so when I heard about this traditional Tex-Mex dish from a friend of a friend, I knew I had to learn how to make it.

I approached the woman who had shared the recipe with me, an elderly Mexican woman named Doña Maria. She had a warmth about her that instantly put me at ease, and as she guided me through the process of making the dish, I could see the pride in her eyes as she passed down her knowledge to a new generation.

The first step in making Tex-Mex Beans with Cornmeal Dumplings was to prepare the beans. Doña Maria showed me how to soak the dried pinto beans overnight, infusing them with flavor as they absorbed the water. The next day, we cooked the beans with onions, garlic, and a medley of spices, creating a fragrant and hearty base for the dish.

As the beans simmered on the stove, Doña Maria taught me how to make the cornmeal dumplings. She mixed together cornmeal, flour, baking powder, and salt, then added in milk and melted butter to form a dough. With nimble fingers, she shaped the dough into small balls and dropped them into the simmering beans, where they would cook to fluffy perfection.

While the beans and dumplings bubbled away, filling the kitchen with their savory aroma, Doña Maria shared stories of her own childhood in Mexico, where she had learned to cook from her own grandmother. She spoke of the importance of passing down recipes and traditions, of keeping alive the flavors of the past for future generations to enjoy.

As we sat down to enjoy our meal of Tex-Mex Beans with Cornmeal Dumplings, I savored each bite, the rich beans mingling with the tender dumplings in a symphony of flavors. The dish was comforting and satisfying, a taste of both the past and the present, a reminder of the power of food to connect us to our roots and to each other.

From that day on, Tex-Mex Beans with Cornmeal Dumplings became a staple in my own kitchen. I would make it for family gatherings, potluck dinners, and quiet nights at home, each time adding my own twist to the recipe while staying true to the traditional flavors that Doña Maria had taught me.

And as I passed down the recipe to my own grandchildren, I knew that I was carrying on a legacy of love and food that stretched back through generations, a bond that would never be broken. And for that, I was grateful.