Ingredients
Bean Stew
- 1 1/2 cups anasazi beans or pinto beans
- 3 cups Water
- 2 cups onions Chopped
- 1 cup celery Chopped
- 1 1/2 cups carrots Sliced
- 1 each kombu strips, rinsed
- 1/2 cup whole kernel corn
- 3 each Bay leaves
- 2 tsp dried savory
- 2 cup tomato puree
- 1 tbsp balsamic vinegar
- 2 tbsp low-sodium tamari
Cornmeal Dumplings
- 1/2 cup cornmeal
- 1/4 tsp sea salt
- 1/8 tsp baking powder
- 5 1/4 oz extra-firm silken tofu
Servings: people
Instructions
- Combine beans, water, onions, celery, carrots, kombu, corn, bay leaves, savory and tomato puree in a large soup kettle.
- Bring to a boil, reduce heat and simmer until beans and vegetables are tender, about 45 minutes.
- Remove kombu, slice into bite-size pieces and return to kettle. Stir in vinegar and tamari.
- While the stew is cooking, prepare the dumpling dough (below).
- Bring stew to a slow boil over medium heat and drop tablespoonfuls of batter onto surface of stew. Cover and cook for 10 minutes.
- Remove dumplings with a slotted spoon to a serving bowl.
- Stir stew to mix well. Ladle stew into individual serving bowls and top with dumplings.
- Serve immediately.
- Delicious with cooked greens and a tomato salad.
Dumplings
- Cornmeal Dumplings: (Makes about 8 dumplings) In a medium-size mixing bowl, combine cornmeal, salt and baking powder.
- 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.
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