Bean Ragoût With Cilantro-Cornmeal Dumplings

Yield: 6 to 8 servings

Ingredients

• 2  large onions, chopped
• 5  garlic cloves, minced
• 2  tablespoons  vegetable oil
• 1  poblano chile pepper, seeded and chopped
• 2  large red bell peppers, chopped
• 3  tablespoons  chili powder
• 2  teaspoons  ground cumin
• 1  teaspoon  dried oregano
• 1 1/4  teaspoons  salt, divided
• 1  (28-ounce) can whole tomatoes, undrained and chopped
• 2  small zucchini, chopped
• 1  (15-ounce) can pinto beans, undrained
• 1  (15-ounce) can black beans, undrained
• 1/2  teaspoon  freshly ground pepper
• 1/2  cup  all-purpose flour
• 1/2  cup  cornmeal
• 1  teaspoon  baking powder
• 2  tablespoons  shortening
• 1/4  cup  (1 ounce) shredded Cheddar cheese
• 2  tablespoons  minced fresh cilantro
• 1/2  cup  milk

Preparation

Sauté onion and garlic in hot oil in a large Dutch oven until tender. Add poblano pepper and bell pepper, and sauté 2 to 3 minutes. Stir in chili powder, cumin, and oregano; cook, stirring constantly, 1 to 2 minutes.

Add 3/4 teaspoon salt, tomatoes, and next 4 ingredients; bring mixture to a boil. Reduce heat, and simmer 15 to 20 minutes or until zucchini is tender.

Combine flour, cornmeal, baking powder, and remaining 1/2 teaspoon salt in a medium bowl. Cut in shortening with a pastry blender until mixture is crumbly. Stir in cheese and cilantro. Add milk, stirring just until ingredients are moistened.

Drop dough by heaping tablespoonfuls into simmering ragoût. Cook 5 minutes. Cover and cook 10 to 15 more minutes or until dumplings are done.