** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
This is a new twist on the Texas classic dish Red Beans and Cornbread. Using Garbanzo beans adds a new texture to the dish, and the cornmeal dumplings are an extra treat!
1. In a med mixing bowl, stir together flour, cornmeal, baking powder, and 1/4 t salt; set aside.
2. In a small bowl combine egg white, milk, and oil; set aside.
3. In a 10" skillet combine the water, onion, and garlic.
4. Bring to boiling; reduce heat. Cover and simmer 5 minutes or till tender.
5. Stir in garbanzo beans, kidney beans, tomato sauce, drained green chili peppers, chili powder, and 1/4 t salt.
6. In a small bowl stir together cornstarch and 1 T water.
7. Stir into bean mixture. Cook and stir till slightly thickened and bubbly.
8. Reduce heat. For dumplings, add milk mixture to cornmeal mixture; stir just until combined.
9. Drop dumpling mixture from a Tablespoon to make 5 mounds atop bean mixture.
10. Cover and simmer for 10-12 minutes or till a toothpick inserted in the center of a dumpling comes out clean.
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Dietary Notes:
This recipe is high in Vitamin A with 21% of your daily recommended intake per serving. This recipe is high in Vitamin C with 46% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Beans, Gluten, Tomato, Corn, Garlic, Hot Pepper, Onion allergies.
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