Sunday, January 18, 2009

Mixed Bean Stew with Cottage Dumplings

Stolen from a friend of a friend

1 can (15 oz) great northern, cannelloni or navy beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
2.5 - 3 cups tomato sauce
1 medium red bell pepper, chopped
2 cloves garlic, minced
3 tsp dried basil leaves
2 tsp olive oil
¼ tsp pepper

Cottage Dumplings…
1 cup shredded cheese (mozza or cheddar or whatever else you have in the fridge!)
2/3 cup frozen (thawed) or canned (drained) corn
1/2 cup cottage cheese (drain if really runny)
1/3 cup bread crumbs
1/3 cup cornmeal
3 egg whites

For stew, place all ingredients in first recipe in a 3-quart saucepan and bring to a simmer. For dumplings, combine all ingredients in 2nd recipe and shape into 12 balls. Carefully slide balls onto simmering bean mixture (do not drop directly onto stew – place ball in a spoon and place spoon on top of stew mixture and slide ball off using finger or another spoon – this prevents them from “sinking” into the stew). Simmer uncovered 10 minutes. Cover and simmer about 10 minutes longer or until dumplings are firm.

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