SOUTHWESTERN BEANS & DUMPLINGS

INGREDIENTS

1/3 cup all-purpose flour
1/3 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 beaten egg white
1/4 cup skim milk
2 tablespoons cooking oil
1/3 cup water
1 cup chopped onion
1 clove garlic, minced
1 15-ounce can garbanzo beans, drained
1 15-ounce can red kidney beans, drained
1 15-ounce can tomato sauce
1 4-ounce can diced green chili peppers, drained
2 teaspoons chili powder
1/4 teaspoon salt
1 1/2 teaspoons cornstarch

DIRECTIONS

In a medium mixing bowl stir together flour, cornmeal, baking powder,and 1/4 teaspoon salt egg white, milk, and set aside.

In a 10-inch skillet combine the water, onion, and garlic. Bring to boiling;reduce heat. Cover and simmer 5 minutes or till tender. Stir in garbanzobeans, kidney beans, tomato sauce, green chili peppers, chili powder, and 1/4 teaspoon salt.

In a small bowl stir together cornstarch and 1 tablespoon water. Stirinto bean mixture. Cook and stir till slightly thickened and bubbly.Reduce heat.

For dumplings, add milk mixture to cornmeal mixture; stir just till combined.Drop dumpling mixture from a tablespoon to make 5 mounds atop the hotbean mixture.

Cover and simmer for 10 to 12 minutes or till a toothpick inserted intothe center of a dumpling comes out clean.