Tex-Mex Baked Beans And Dumplings
I first prepared this Tex-Mex cuisine inspired dish from Nita Mehta’s ‘Mexican Vegetarian’ cookbook, a few weeks ago along side a meal consisting of home made corn chips with mango salsa, mexican rice and watermelon agua fresca. I made it again last week on a special request from my blog visitors.
The soft swollen dumplings form a top layer by slowly simmering in a sort of rustic thick stew and made for a delectable bite. The creamy sauce has a strong garlic flavor with both savory and sweet notes. Best served piping hot, though tastes equally good at room temperature and makes a delicious side dish along with Mexican rice. A dependable and comforting recipe.
Dumplings in Baked Beans Sauce Recipe
Recipe Source: adapted from Nita Mehta’s Mexican Vegetarian Cookbook
Prep & Cooking time: 40 mts
Serves 4-5 persons
.
1 tin baked beans (450 gms)
1 1/2 tbsps olive oil
2 onions, finely chopped
2-3 green chillis, finely chopped
8-10 garlic flakes, finely chopped
1/2 red chilli pwd
1 large tomato, blanched, skinned and pureed smooth
2-3tbsps tomato sauce
1 tsp jaggery (optional)
For dumplings:
3 tbsps makki ka atta (cornmeal)
4 tbsps maida (all purpose flour)
salt and pepper to taste
1 1/2 tsps baking pwd
2 egg whites
3-4 tbsps milk
1 Combine all the ingredients under ‘dumplings’ in a bowl, adding enough milk to form a dropping consistency and keep aside.
2 Heat olive oil in a wide vessel, add the onions, green chillis and crushed garlic and saute till the onions turn transparent. Add chilli pwd and combine.
3 Add tomato puree, salt and cook for 5-6 mts. Add the baked beans and tomato sauce and cook further for another 4-5 mts on medium heat.
4 Add 2 1/4 cups of water and jaggery and bring to a boil. When the sauce is boiling, drop a tbsp of the dumpling batter over the sauce. Repeat with the rest of the batter such that you drop 10-12 dumplings. Reduce flame and place lid.
5 Let it cook on medium heat for 10-12 mts or till the dumplings cook. You will find that the dumplings will harden and remain on top. Garnish with fresh parsley.
Note:
Use a wide dish to cook this sauce as the dumplings should have enough room to cook. The original recipe calls for bell pepper which I didn’t use since I didn’t have them on hand while preparing this dish. If using bell peppers, chop them fine and add them once the onions have turned soft and saute the bell pepper for 2 mts and follow the rest of the procedure as mentioned above.
By sailu • Aug 8th, 2007 • Category: All Recipes, Curries & Gravies, Dals & Legumes, Flour Recipes, Vegetarian Recipes
These beans look really good. They are making my mouth water!
Wow, nice recipe. Can see you have a long list of Mexican dishes here
This is looking so good….great recipe….Nice…
Hello Sailaja, I’m a new blogger and have been visiting your blog from some time, and really liked it. Love all your recipes, and i found the procedure of dropping the batter to cook in the gravy innovative, Never did or heard that before. I look forward to try out this recipe of yours soon. And.. have added you in my blogroll. Will keep dropping by often.
I LOVE dumplings in just about anything…this sounds SOOO good!!!
That’s what is it Sailu, comforting. So good.
wow..never heard of this recipe before!a must try for me.I was wondering where you had gone for many days!i am glad you are back!thanks for this recipe.will let you know once i try it.
Looks delicious, I think I might have to try this!
Nice recipe… but looking forward to more traditional andhra recipes from you…:)
Thats looks so yummy and tempting, I love mexican food for its spicy hot flavors. Dumpling recipe is great, must try this soon…
Sailu,
Really wonderful dishes!!! By the way, Is this “Tex-Mex Baked Beans And Dumplings” to be served as dip for snacks or as side dish for rotis? Please clarify.
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Hi Sailu,
I tried Mexican beans dumpling. Amazingly good taste. Instead of maida I used besan powder and it was of very good taste. Since my husband and me are into low glycemic index food, this also suites our diet.
Thanks for sharing
Wow Really nice recipe. I love mexican.
i have only tasted chinese dumplings. these look very indianised
Hey Sailu where are you??I am missing you and your recipes
I have a surprise for you on my blog:
http://foodcourt.wordpress.com/2007/08/22/surprise-from-sweden/
I hope you accept it!
hi aunty sailaja, me and dad just looked into your web site (well not the whole web). it’s really cool. you’re a really good cook and i would like to learn from you. i looked into the mexican dumplings that you made when we were there. one of the things i really liked was the drinks and beverages. the yummy mango drinks looked good, i got thirsty. your presentations and your style is really nice. daddy really likes your site and is looking forward to your sponge dosa’s, so am i. anyways good night. i love you. praying that you will get more far out ideas from jesus. say hi to nehal and uncle satish. tell nehal that i missed him in art class and want him to come. take care. see you soon. ta ta.
P.S. mom sends love to you