Ingredients
- 475 gr garbanzo beans
- 475 gr kidney beans (red)
- 425 ml tomato sauce
- 180 ml water
- 120 gr onion (chopped)
- 65 gr green chili pepper (diced)
- 60 ml skim milk
- 40 gr flour
- 40 gr cornmeal (yellow)
- 30 ml cooking oil
- 6 gr chili powder
- 5 gr baking powder
- 4 gr cornstarch
- 2 gr salt
- 1 gr salt
set aside. In a 25 cm 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 quarter 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.
