This was my very first crock pot dish. After reading the reviews I decided to take their negatives and make mine better! It worked! Instead of the chili powder, (I didn't have any) I used 2 tablespoons of cayenne pepper powder, I doubled the garlic amount(because I love garlic), used a small red onion, only used 5 cups of water, added a half cup of reduced sodium chicken broth, and added three diced Roma tomatoes( although next time I'll use spicy Rotel). With the dumpling I cut out the lime all together and added cheese before adding the buttermilk. It turned out great! Very spicy but not melt your face hot, just how we like it. I will be making it again!
Slow-Cooker Pinto Bean Stew with Jalapeño-Corn Dumplings
From EatingWell: March/April 2013
This healthy slow-cooker pinto bean stew recipe is bursting with veggies—onion, bell pepper, celery and corn—and topped with crunchy bits of radish and chile- and lime-flecked cornbread dumplings. If you’re pressed for time, skip the dumplings and serve this pinto bean stew straight out of the crock pot, topped with crushed tortilla chips and a sprinkling of Monterey Jack cheese. Make sure to soak your dried beans before using them in the slow cooker to ensure even cooking.
19 Reviews for Slow-Cooker Pinto Bean Stew with Jalapeño-Corn Dumplings
My husband and I liked this a lot. I did not make the cornmeal dumplings; instead I used Heart Healthy Bisquick mix, using skim milk as directed on package and putting lime rind and jalapeños into that dough. The soup got better on its second (and even third) time on the dinner table -- storing it with the dumplings in it helped to thicken it a bit, and it seemed that the flavor of the fresh lime juice really matured (in a good way!) over several days. I'm planning to make it a second time at my son's home. I follow Weight Watchers, and this meal was extremely points friendly -- I could even have seconds!
Uses lime cook dumpl right in pot wld half
I didn't have the problem others did with the beans getting done but I did a quick soak method - boiling them to soften, then I mixed everything the night before and put the crock from my crockpot in the fridge overnight. The next morning I put it on low for about 8 hours and then added the dumplings turning to high for the last hour. The beans were cooked through and had a good flavor but the flavor was very weak and watery. The dumplings weren't terrible but they weren't good either. They tasted strongly of the lime zest and I couldn't taste the jalepenos at all. I followed everything as written except I doubled the beans (I wanted it to be more like bean soup plus I have a large family to feed). When I did this, I increased all the other ingredients by half in addition to what was called for in the recipe. Everything was still very bland. I gave this 2 stars because it has potential. I plan to make this again but next time with the following changes:
Add either bacon/turkey bacon/ham or vegetable boullion to give more depth of flavor
Use 2lb of beans
Triple the spices called for (except the chili powder as we don't like heartburn :)
Increase the liquids by half plus what was originally called for
Make the jalepeno cornbread from another recipe separately in the oven and serve it as a side dish
The beans had such a wonderful smell I think if they just had more spice they would have been very good. I recommend tripling the spice only if you increase the amount of beans and water as I did. Otherwise I recommend doubling it.
The only change I made was adding one chipole pepper in adobo sauce. I will deffinitely make this again.