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Title: Tex-Mex Beans With Cornmeal Dumplings
Yield: 5 Servings

Ingredients

    1/3 c  flour
      1 ts baking powder
      1    beaten egg white
      2 tb cooking oil
      1 c  chopped onion
     15 oz can garbanzo beans, drained
     15 oz can tomato sauce
      2 ts chili powder
  1 1/2 ts cornstarch
    1/3 c  yellow cornmeal
    1/4 ts salt
    1/4 c  skim milk
    3/4 c  water
      1    clove garlic, minced
     15 oz can red kidney beans,drained
      4 oz can diced green chili pepper
    1/4 ts salt

Instructions

In a med mixing bowl, stir together flour, cornmeal, baking powder,
and 1/4 t salt; set aside. In a small bowl combine egg white, milk,
and oil; set aside.
In a 10" skillet combine the water, onion, and garlic. Bring to
boiling; reduce heat. Cover and simmer 5 minutes or till tender. Stir
in garbanzo beans, kidney beans, tomato sauce, drained green chili
peppers, chili powder, and 1/4 t salt.
In a small bowl stir together cornstarch and 1 T water. Stir into
bean mixture. Cook and stir till slightly thickened and bubbly.
Reduce heat.
For dumplings, add milk mixture to cornmeal mixture; stir just until
combined. Drop dumpling mixture from a Tablespoon to make 5 mounds
atop bean mixture.
Cover and simmer for 10-12 minutes or till a toothpick inserted in
the center of a dumpling comes out clean.
******************************************************* ******* Per
serving: 313 calories, 13 g protein, 50 g carbohydrates, 8 g fat, 0 mg
cholesterol, 1023 mg sodium, 839 mg potassium.

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