Bean Stew With Corn Dumplings Recipe

Ingredients

1 not so meaty bean soup rec.

DUMPLINGS

1/2 cup flour, all purpose
1/2 cup cornmeal, yellow
1 tsp baking powder
1/2 tsp salt
1/3 cup soy, rice or almond milk
2 tbsp vegetable oil


Directions

Preapare soup as directed in Not-So-Meaty Bean Soup recipe, EXCEPT
do not blend the cooked mixture.
Instead, using a fork, slightly mash the cooked bean mixture. Return
the mixture to boiling.

Combine the ingredients for the dumplings in a medium bowl and mix
with a fork until combined.

Drop mixture from a tablespoon into 6 to 8 mounts atop bubbling stew.
Reduce heat. Cover and simmer for 10 to 12 minutes or until a
toothpick inserted near the center of a dumpling comes out clean. Do
not lift cover until dumplings have cooked for 10 minutes.
Makes 6 to 8 servings.

From the files of DEEANNE


Servings: 8 servings

 

 

Bean Stew With Corn Dumplings Recipe brought to you by Recipe Ideas


Categories: Bean; Bread; Breads; Corn; Soup


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Historians have proved the existance of recipes way back into the distant past, in fact as far back as ancient Egypt, and possibly even further than that. Interesting though that maybe, generally, these early cookbooks were just primitive hieroglyphic or cunieform recipes for preparing meals.

As our culinary historical trip moves on a few more years there are a couple of books which appeared in the 1300s ; one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these are nothing to do with the curry that is popular today, but rather accounts of the types of meals prepared by the chefs of the nobility of that period.

By the arrival of the 20th century, recipe books are starting to become popular mostly as a result of higher levels of literacy, more spare time and being a little richer.

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