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Slow-Cooker Pinto Bean Stew with Jalapeño-Corn Dumplings

March/April 2013

Your rating: None Average: 2.9 (108 votes)

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.


Slow-Cooker Pinto Bean Stew with Jalapeño-Corn Dumplings Recipe

16 Reviews for Slow-Cooker Pinto Bean Stew with Jalapeño-Corn Dumplings

06/22/2013
Anonymous
Bland

I read the reviews and decided to add a lot more seasoning. I also swapped the water for chicken broth & I had already put in a chopped anaheim chile & a poblano pepper. Even with the added seasoning (a lot more cumin & some cayenne) I thought it was really mediocre. I did like the dumplings, however. I would make those again.

Healthy
Comments
06/10/2013
Anonymous

I really liked this recipe, though I did make a few substitutions (yeah, I'm gonna be one of those people haha). First, I used vegetable broth instead of water (I never use water in anything if I can add more flavor with broth). I also added more spices than the recipe called for. I just kept adding until it tasted good to me. Finally, at the last minute as I was about to put the lid on and let the stew cook, I added a little chopped turkey bacon for extra smokiness. All of these additions were really simple, and really, I find cooking is more about finding the flavors *you* like than following a recipe to the letter, but I digress.

The only complaint I have is I feel the dumplings had a little too much lime flavor, and little else. I followed the instructions for the dumplings exactly, so next time I make this I might half the amount of lime and increase the amount of salt in the dumplings.

Overall, this recipe turned out a delicious, hearty stew that you can make even in the summer and not worry about heating up the kitchen by turning on the stove. It's very filling, too - my boyfriend, who eats like a horse lol, was stuffed after one bowl. I will definitely make this again.

Comments
05/19/2013
Anonymous
Tweaked and Spicy

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!

Comments
05/09/2013
Anonymous
Tasty, Filling, Kind to Your Diet

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!

Comments
04/27/2013
Anonymous

Uses lime cook dumpl right in pot wld half

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