Authentic Bean Ragoût with Cilantro: A Flavorful Recipe

INGREDIENTS

1 tablespoon vegetable oil 2 large onions, chopped 1 poblano chili, seeded and chopped 3 cloves garlic, minced 3 tablespoons chili powder 2 teaspoons ground cumin 1 teaspoon dried oregano leaves 1 can (28 ounces) tomatoes, undrained, chopped 2 small zucchini, cut into 1/2-inch pieces 2 cups chopped red bell peppers 1 can (15 ounces) pinto beans, drained 1 can (15 ounces) black beans, drained 3/4 teaspoon salt, divided Black pepper 1/2 cup all-purpose flour 1/2 cup cornmeal 1 teaspoon baking powder 2 tablespoons shortening 1/4 cup shredded Cheddar cheese 1 tablespoon minced fresh cilantro 1/2 cup milk

PREPARATION:

1. Heat oil in Dutch oven over medium heat until hot. Add onions; cook and stir 5 minutes or until tender. Add chili, garlic, chili powder, cumin and oregano; cook and stir 1 to 2 minutes.
2. Add tomatoes, zucchini, bell peppers, beans and 1/4 teaspoon salt; bring to a boil. Reduce heat to medium-low. Simmer, uncovered, 5 to 10 minutes or until zucchini is tender. Season to taste with salt and black pepper.
3. To prepare dumplings, combine flour, cornmeal, baking powder and remaining 1/2 teaspoon salt in medium bowl; cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs.
4. Stir in cheese and cilantro. Pour milk into flour mixture; blend with a wooden spoon just until dry ingredients are moistened.
5. Drop dumpling dough into 6 mounds on top of simmering ragoût. Cook, uncovered, 5 minutes. Cover and cook 5 to 10 minutes more or until wooden toothpick inserted in dumplings comes out clean.

This recipe appears in: Mexican