Three-Bean Cassoulet with Cornmeal Dumplings

This dish really surprised me. I used Tofurky Italian sausages in place of the ham, and it really turned out well! I just took it out of the package (I used 2 of the 4 sausages), and quartered each sausage. I was a little worried about the dumplings…they just didn’t look like they were cooking! But they tasted really good. My 9 year old had seconds and his only complaint was there was not enough sausage! NOTE: this is even better the next day.

rating: 9

Three-Bean Cassoulet with Cornmeal Dumplings
(Southern Living, Jan. 2016)

serves 6-8
time needed: 55 min.

Ingredients:

CASSOULET:
1 cup sliced carrots
1/2 cup coarsely chopped red onion
1 tablespoon olive oil
2 teaspoons minced garlic
1 (8-oz.) package cooked cubed ham (I used half a package of Tofurky Italian Sausages)
1 (16-oz.) package frozen baby lima beans
1 (16-oz.) package frozen butter peas
1 cup frozen black-eyed peas
1 (32-oz.) container reduced-sodium chicken broth (I used vegetarian “chicken” broth)
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon table salt
1/4 teaspoon freshly ground black pepper

CORNMEAL DUMPLINGS:
1/2 cup all-purpose flour
1/2 cup plain yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons cold butter, cubed
1 teaspoon finely chopped fresh rosemary
2/3 cup buttermilk

Directions:

1. Prepare Cassoulet: Sauté carrots and onion in hot oil in a Dutch oven over medium heat 3 to 4 minutes or until tender. Add garlic, and sauté 1 minute. Add ham, and cook, stirring often, 3 minutes. Stir in lima beans and next 6 ingredients; bring mixture to a boil, reduce heat to low, and simmer, stirring occasionally, 15 minutes.

2. Meanwhile, prepare Dumplings: Whisk together flour and next 5 ingredients in a medium bowl. Cut butter into flour mixture with a pastry blender until mixture resembles coarse meal. Stir in rosemary; add buttermilk, and stir just until dough is moistened.

3. Drop dough by tablespoonfuls 1/2 to 1 inch apart into bean mixture. Cover and simmer 15 to 20 minutes or until dumplings are done and dry to the touch. Serve immediately.

FullSizeRender (10)

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One Response to Three-Bean Cassoulet with Cornmeal Dumplings

  1. LeckerFoodie says:

    Hello! What a list for a recipe – but yes, it looks good! I think in general that legumes salads are kinda bulletproof… As soon as you’ve got them in, it is difficult to mess it up (I am much more lazy than you, so I spend usually no more than 10 minutes on it: https://leckerbiss.com/2014/09/09/quick-cuisen-chickpea-salad-it-got-posted-because-it-makes-you-addicted/). Nice dumpling recipe as well!!

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