Uses lime cook dumpl right in pot wld half
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.
17 Reviews for Slow-Cooker Pinto Bean Stew with Jalapeño-Corn Dumplings
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.
I liked the idea of pinto beans and cornbread, but I had to do a lot of doctoring to get this to taste good. Also, wound up using jiffy mix mixed with jalapenos instead of the dumplings. Those weren't good either. I added a can of diced tomatos and next time i'll start from the bottom up by caramelizing the onions first and try to build it up instead of dumping everything in at once. I transferred it into a pot on the stove to boil it more. I had it in the crock pot all day and the flavors just weren't coming together. Cross your fingers I can it from the trash!
I soaked the beans overnight and after 7 hrs in the crockpot they still were not done so I transferred the whole thing to a large stockpot and finished cooking it on the stove. To the stew recipe I added: 2 diced Jalapenos, 7 diced Roma tomatoes, 1/2 tsp red pepper flakes, 1/2 tsp cayenne, 1/2 tsp black pepper and 1 tsp mexican oregano, and 1 small can of El Pato sauce, I used fresh corn cut from the cob. We like things on the hot side and this turned out delicious!! The family loved it. =)