Anasazi Bean Stew With Cornmeal Dumplings
Bean stew with dumplings.
Servings Prep Time
6people 45minutes

Servings Prep Time
6people 45minutes

Bean Stew

Cornmeal Dumplings

  1. Combine beans, water, onions, celery, carrots, kombu, corn, bay leaves, savory and tomato puree in a large soup kettle.

  2. Bring to a boil, reduce heat and simmer until beans and vegetables are tender, about 45 minutes.

  3. Remove kombu, slice into bite-size pieces and return to kettle. Stir in vinegar and tamari.

  4. While the stew is cooking, prepare the dumpling dough (below).

  5. Bring stew to a slow boil over medium heat and drop tablespoonfuls of batter onto surface of stew. Cover and cook for 10 minutes.

  6. Remove dumplings with a slotted spoon to a serving bowl.

  7. Stir stew to mix well. Ladle stew into individual serving bowls and top with dumplings.

  8. Serve immediately.

  9. Delicious with cooked greens and a tomato salad.

  1. Cornmeal Dumplings: (Makes about 8 dumplings) In a medium-size mixing bowl, combine cornmeal, salt and baking powder.

  2. Blend tofu in a blender or food processor until smooth and creamy. Add tofu to cornmeal mixture and mix well.

Recipe Notes

Hints: For fresh tomato puree, place 3 to 4 medium-size tomatoes in a blender and blend until smooth.