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Gluten Free Cornmeal Dumplings with Red Beans and Kale Recipe
Posted By Carol Kicinski On September 23, 2011 @ 8:47 am In Main Dishes | 26 Comments
1 packet Hurst Family Harvest Bayou Cajon Red Bean Soup Mix
1 onion, chopped
1 ounce dried porcini or shitake mushrooms
1 tablespoon gluten-free soy sauce
½ teaspoon black pepper
1 pound kale, ribs removed and coarsely chopped
1 tablespoon balsamic vinegar
¾ cup gluten free flour blend
¾ cup corn meal
2 teaspoon sugar
½ teaspoon kosher or fine sea salt
1 teaspoon baking powder
2 tablespoons olive oil
¾ cup water
1 bunch green onions, minced – use divided
Crushed red pepper – optional garnish
Pour the beans into a pot, cover with warm water and let soak for 4 hours or over night reserving the flavor packet. Drain the water, add the onion, dried mushrooms, reserved flavor packet along with 10 cups of fresh water and bring to a boil over high heat. Lower the heat, cover the pan and simmer for 1 – 1 ½ hours or until the beans are tender. Add the soy sauce, pepper, kale and balsamic vinegar, cover and simmer for another 20 minutes. You may need to add a little more water if you want your beans soupier.
In a medium mixing bowl, whisk together the flour, corn meal, sugar, salt and baking powder. Add the olive oil and water and whisk until combined and fairly smooth. Add ½ cup of the minced green onions and stir, reserving the remaining green onions for garnish.
Taste the beans and add some more salt and black pepper if needed. Drop the cornmeal mixture onto the simmering beans by big tablespoonfuls. Cover the pot and let simmer for another 15 minutes. Serve with the remaining green onions and some crushed red pepper flakes if desired.
A gluten free recipe that serves 8.
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