How To make Anasazi Bean Stew with Cornmeal Dumplings

Ingredients
1 1/2
cup
anasazi beans
3
cup
water
2
cup
onions, chopped
1
cup
celery, chopped
1 1/2
cup
carrots, sliced
1
each
kombu, 7" strip, rinsed
3
each
bay leaves
2
teaspoon
savory, dried
2
cup
tomato puree
1
tablespoon
Balsamic vinegar
2
tablespoon
tamari, low-sodium
 
 

 
 

 
 

cornmeal DUMPLINGS:

 
 

1/2
cup
cornmeal
1/4
teaspoon
sea salt
1/8
teaspoon
baking powder
5 1/4
oz
tofu, extra-firm silken

Directions:
Combine beans, water, onions, celery, carrots, kombu, bay leaves, savory and tomato puree in a large soup kettle. Bring to a boil, reduce heat and simmer until beans and vegetables are tender, about 45 minutes.
Remove kombu, slice into bite-size pieces and return to kettle. Stir in vinegar and tamari.
While the stew is cooking, prepare the dumpling dough (below). Bring stew to a slow boil over medium heat and drop tablespoonfuls of batter onto surface of stew. Cover and cook for 10 minutes.
Remove dumplings with a slotted spoon to a serving bowl. Stir stew to mix well. Ladle stew into individual serving bowls and top with dumplings.
Serve immediately.
Hints: For fresh tomato puree, place 3 to 4 medium-size tomatoes in a
blender and blend until smooth.
Delicious with cooked greens and a tomato salad.
cornmeal DUMPLINGS: (Makes about 8 dumplings)
In a medium-size mixing bowl, combine cornmeal, salt and baking powder. Blend tofu in a blender or food processor until smooth and creamy. Add tofu to cornmeal mixture and mix well.
Hints: Replace 1/2 cup all purpose flour for half of cornmeal.
STEW - Per serving: 526 cal, 31 g prot, 579 mg sod, 92 g carb, 6 g fat, 0 mg chol, 183 mg calcium
DUMPLINGS - Per serving: 55 cal, 4 g prot, 125 mg sod, 6 g carb, 2 g fat, 0 mg chol, 51 mg calcium