Carribean Stew W/dumplingsbeans, cakes, low-fat ----WALDINE VAN GEFFEN VGHC42A---- 1 tablespoon olive oil 1 onion; diced 4 centiliter garlic; minced 1 green pepper; diced 4 ribs celery; diced 1/2 cup parsley; minced 1/2 cup fresh basil; chopped 1 tablespoon cumin 1 can lima beans 1 can kidney beans 1 can chick peas 1 salt and pepper 1 dash tabasco 1 dash vinegar ----DUMPLINGS---- 1 1/4 cup flour 1/2 cup cornmeal 1 cup sugar 1/4 cup milk 1 tablespoon olive oil 1 tablespoon parsley; minced 1 salt and pepper STEW-In oil, saute onions, green pepper, celery, garlic and spices until onion is transparent. Add beans, broth, salt and pepper. Simmer about 45 minutes. Season with vinegar and Tabasco. Serve over rice with dumplings. DUMPLINGS-Mix flour, cornmeal, sugar, parsley, salt and pepper. Add liquids and blend well. If too dry, add a little broth. Make small balls and drop in simmering broth or water until done. Source: Lightly Ethnic |
