It smelled amazing but sadly it didn't live up to it's promise. It had a LOT of beans and after a 24 hour soak and 9 hours of cooking they still were not cooked through. The dumplings were very doughy and even with a whole jalapeno didn't have any flavor. All in all, I would not recommend it.
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.