Ingredients:
- 1 (15 1/2 oz.) can red kidney beans, rinsed and drained
- 1 (15 oz.) can black beans or pinto beans, rinsed and drained
- 3 c. water
- 1 (14 1/2 oz.) can stewed tomatoes (Mexican-style)
- 2 tsp. chili powder
- 2 cloves garlic, minced
- 1 (10 oz.) pkg. frozen whole kernel corn
- 2 carrots, sliced
- 1 cup chopped onion
- 1 (4 oz.) can chopped green chile peppers
- 2 tbsp. instant beef or chicken bouillon or 6 bouillon cubes
- .
- Dumplings:
- 1/3 c. all purpose flour
- 1/4 c. cornmeal
- 1 tsp. baking powder
- Dash of salt
- Dash of pepper
- 1 beaten egg white
- 2 tbsp. milk
- 1 tbsp. cooking oil
Preparation:
In a slow cooker or crockpot combine beans, water, tomatoes, corn, carrots, onion, chile peppers, bouillon, chili powder and garlic. Cover and cook on low 10 to 12 hours. Can be put in at night and let cook overnight or on high for 4 to 5 hours.
For dumplings, in a
small bowl stir together flour, cornmeal, baking powder, salt and
pepper. In a medium bowl, combine egg white, milk, and oil. Add to
flour mixture. Stir with a fork just until combined. Turn slow cooker to HIGH and drop the dumpling batter from a rounded teaspoon over top of soup. Cover and cook for 30 to 40 minutes longer, until dumplings are cooked through.
Serves 4.
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Navy Bean Soup
Ham and Bean Soup Recipe
Lima Bean Soup Recipe
Senate Bean Soup
Southern Bean Soup
Border Style Bean Soup
Black Bean Soup
Capitol Hill Bean Soup
Sausage and Bean Soup
Black Bean Soup with Ham
Barbecue Bean Soup
Crockpot Black Bean Soup
White Chicken Chili with Beans
Crockpot Chicken Chili with Beans
Black Bean Recipes
Beans Index
Soup and Stew Recipes
Bean Salad Recipes
Crockpot Soups
Crockpot Stews
Slow Cooker Recipes | Casseroles | Main Recipe Index
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