Gooseberry Patch Cookbook: Slow Cooker Recipes
Page: 120
Soup Ingredients and directions:
15.5 oz. can kidney beans, drained and rinsed
15.5 oz. can black beans, drained and rinsed
14.5 oz. can mexican style stewed tomatoes 2 cloves garlic, minced
3 C. water 2 Tbsp. chicken bouillion granules 1-2 tsp. chili powder
Mix all ingredients in a slow cooker. Cover and cook on low setting for 10-12 hours, or on high 4-5 hours. Turn slow cooker to high setting;drop dumpling batter into soup by rounded teaspoonfuls. cover and cook for 30 min. without lifting lid.
Cornmeal dumplings:
1/3 C. all purpose flour
1/4 C. cornmeal (yellow is best)
1 tsp. baking powder
1/8 tsp. salt
1/8 tsp. pepper
1 egg white, beaten
2 Tbsp. milk
1 Tbsp. oil (vegetable or canola)
Mix the first 5 ingredients together; set aside. Mix egg white, milk, and oil; stir into flour mixture. Stir with a fork until just combined. Follow the remaining directions for dropping the dumplings into the soup.
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