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Slow-Cooker Pinto Bean Stew with Jalapeno-Corn Dumplings

Carolyn Malcoun
  • 300 minutes
  • Serves 8

INGREDIENTS

2

stalks Celery

1/2 cup

Cilantro, fresh

1 cup

Corn, frozen

2 cloves

Garlic

1

Jalapeno, fresh

1

Lime, Zest of

1

Onion, medium

1 lb

Pinto beans, dry

1/2 cup

Radishes

1

Red bell pepper, medium

2 tbsp

Lime juice

1

Dumplings

1/2 cup

All-purpose flour

1/2 tsp

Baking powder

2 tbsp

Chili powder

1/2 cup

Cornmeal

1 3/4 tsp

Salt

2 tsp

Cumin, ground

2 tbsp

Butter

1/2 cup

Buttermilk

6 cups

Water

Garnish