Smoky White Bean and Cornmeal Dumpling Pot

Ingredients

• olive oil2 tablespoons
• onion, diced1 medium
• red bell pepper, diced1
• smoked paprika2 teaspoons
• crushed tomatoes1 can (14 oz)
• cannellini beans, drained and rinsed2 cans (15 oz each)
• vegetable broth3 cups
• cornmeal3/4 cup
• all-purpose flour1/2 cup
• baking powder1 teaspoon
• soy milk1/2 cup
• baby spinach3 packed cups

Method

1. 1Heat the olive oil in a pot over medium heat. Cook the onion and bell pepper with a pinch of salt until softened, about 6 minutes.
2. 2Stir in the smoked paprika and cook for 30 seconds until fragrant.
3. 3Add the crushed tomatoes, beans, and vegetable broth. Simmer for 10 minutes to meld the flavors.
4. 4In a bowl, mix the cornmeal, flour, baking powder, and a pinch of salt. Stir in the soy milk to make a thick, spoonable batter.
5. 5Drop tablespoonfuls of batter onto the gently simmering stew. Cover and cook for 10 minutes without lifting the lid.
6. 6Uncover, add the spinach, and cook just until wilted and the dumplings are set through, 2 to 3 minutes.
7. 7Ladle into bowls and serve hot.

Tips

• Keep the stew at a gentle simmer so the dumplings steam rather than fall apart.
• For extra smoke, add a pinch of ground chipotle or a few drops of smoked oil if you have it.

Nutrition