Anasazi Bean Stew with Cornmeal Dumplings

Ingredients for Anasazi Bean Stew with Cornmeal Dumplings

1 1/2 cup anasazi beans

3 cup water

2 cup onions, chopped

1 cup celery, chopped

1 1/2 cup carrots, sliced

1 each kombu, 7" strip, rinsed

3 each bay leaves

2 teaspoon savory, dried

2 cup tomato puree

1 tablespoon Balsamic vinegar

2 tablespoon tamari, low-sodium

   

   

    ---cornmeal DUMPLINGS---

   

1/2 cup cornmeal

1/4 teaspoon sea salt

1/8 teaspoon baking powder

5 1/4 oz tofu, extra-firm silken

Cooking Instructions for Anasazi Bean Stew with Cornmeal Dumplings

Combine beans, water, onions, celery, carrots, kombu, 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.Hints: For fresh tomato puree, place 3 to 4 medium-size tomatoes in ablender and blend until smooth.Delicious with cooked greens and a tomato salad.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.Hints: Replace 1/2 cup all purpose flour for half of cornmeal.STEW - Per serving: 526 cal, 31 g prot, 579 mg sod, 92 g carb, 6 g fat, 0 mg chol, 183 mg calciumDUMPLINGS - Per serving: 55 cal, 4 g prot, 125 mg sod, 6 g carb, 2 g fat, 0 mg chol, 51 mg calcium