Tex-Mes Beans With Cornmeal Dumplings

Ingredients:

• 1/3 cup Flour
• 1 teaspoon Baking powder
• Beaten Egg White
• 2 tablespoons Cooking Oil
• 1 cup Chopped Onion
• 15 ounces Can Garbanzo Beans — drained
• 15 ounces Can Tomato Sauce
• 2 teaspoons Chili powder
• 1 1/2 teaspoons Cornstarch
• 1/3 cup Yellow Cornmeal
• 1/4 teaspoon Salt
• 1/4 cup Skim Milk
• 3/4 cup Water
• Clove Garlic — minced
• 15 ounces Can Red Kidney Beans — drained
• 4 ounces Can diced green chili pepper
• 1/4 teaspoon Salt

Directions:

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.