Lunch: Three-Bean Cassoulet with Cornmeal Dumplings Recipe | MyRecipes

Recipe by Hannah Hayes and Kaylee Hammonds A mixture of beans gives this dish contrasting textures and colors.

Ingredients

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
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
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon table salt
1/4 teaspoon freshly ground black pepper

Instructions

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.
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.
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.

Reviews


Add a review for Three-Bean Cassoulet with Cornmeal Dumplings Recipe | MyRecipes

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now