Pinto Bean Stew With Jalapeno-Corn Dumplings From Eating Well Ma - cooking recipe

Ingredients

1 lb dry pinto beans, soaked overnight in bowl covered with 3 inches water
6 cups water
1 medium onion, chopped
1 medium red bell pepper, diced
2 stalks celery, sliced
1 cup frozen corn, thawed
2 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons lime juice
1 1/2 teaspoons salt
1/2 cup all-purpose flour
1/2 cup cornmeal, preferably whole grain
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons cold butter, cut into cubes
1 fresh jalapeno, finely chopped
1 lime, zest of
1/2 cup buttermilk
garnish with 1/2 cup chopped fresh cilantro and 1/2 cup sliced radish

Preparation

Drain the soaked beans. Combine the drained beans, water, onion, bell pepper, celery, corn, garlic, chili powder and cumin in a 5 to 6-quart slow cooker. Cook on high for 4 hours (or on Low for 8 hours).
To prepare the dumplings: Just before the end of the 4 (or 8) hours, whisk flour, cornmeal, baking powder and salt in a medium bowl. Add butter and use a pastry blender, two knives or a fork to cut the butter into the dry ingredients until the mixture resembles coarse meal. Add jalapeno and lime zest and toss to coat. Add buttermilk and stir to form a dough.
After the stew has cooked for 4 (or 8) hours, stir in lime juice and salt. Using generous tablespoons of dough, drop 8 dumplings on top of the stew. Cover and cook on high for 1 hour. Serve each portion of stew topped with a dumpling. Garnish with cilantro and radish.
(It's tempting but resist the urge to open the lid and look inside a slow cooker. Every time you open the slow cooker it loses heat and takes up to 30 minutes to return to temperature, lengthening the cooking time.).