Lynn's Tex Mex Beans With Dumplings
1/3 cup all-purpose flour
1/3 cup yellow cornmeal
1 teaspoon baking powder
¼ teaspoon salt
1 beaten egg white
¼ cup skim milk
2 tablespoons cooking oil
¾ cup water
1 cup chopped onion
1 clove garlic, minced
1 15-ounce can garbanzo beans, drained
1 15-ounce can red kidney beans, drained
1 15-ounce can tomato sauce
1 4-ounce can diced green chili peppers, drained
2 teaspoons chili powder
¼ teaspoon salt
1½ teaspoons cornstarch
DIRECTIONS
In a medium mixing bowl stir together flour, cornmeal, baking powder, and ¼
teaspoon salt ; set aside. In a small bowl combine egg white, milk, and oil; set
aside.
In a 10-inch skillet combine the water, onion, and garlic. Bring to boiling;
reduce heat. Cover and simmer 5 minutes or till tender. Stir in garbanzo beans,
kidney beans, tomato sauce, green chili peppers, chili powder, and ¼ teaspoon
salt.
In a small bowl stir together cornstarch and 1 tablespoon water. Stir into bean
mixture. Cook and stir till slightly thickened and bubbly. Reduce heat.
For dumplings, add milk mixture to cornmeal mixture; stir just till combined.
Drop dumpling mixture from a tablespoon to make 5 mounds atop the hot bean
mixture.
Cover and simmer for 10 to 12 minutes or till a toothpick inserted into the
center of a dumpling comes out clean.
The hunger for love is much
more difficult to remove than the hunger for bread.