TEX-MEX BEANS AND DUMPLINGS

preparation time 20 minutes; cooking time, 12 minutes

1/3 cup flour
1/3 cup yellow corn meal
1 teaspoon baking powder
1 beaten egg white
1/4 cup skim milk
2 Tablespoons cooking oil
3/4 cup water
1 cup chopped onion
1 clove garlic, minced
1 15-oz can garbanzo beans, drained and rinsed
1 15-oz can of kidney beans, drained and rinsed
1 15-oz can of tomato sauce
1 4-oz can of diced chili peppers 
2 teaspoons chili powder
1 ½ cornstarch

In a medium mixing bowl stir together flour, cornmeal, and baking powder.  Set aside.  In a small bowl combine egg white, milk and oil.  Set aside.

In a 10-inch skillet combine the water, onion and garlic.  Bring to boiling; reduce heat, cover, and simmer for five minutes or till tender.  Stir in the garbanzo beans, kidney beans, tomato sauce, chili peppers, and chili powder.

In a small bowl stir together cornstarch and 1 Tablespoon water.  Stir into bean mixture.  Cook and stir till thickened and bubbly.  Reduce heat.

For dumplings, add milk mixture to cornmeal mixture; stir just till combined.  Drop dumpling mixture from a tablespoon to make 5 mounds atop the hot bean mixture.

Cover and simmer for 10 to 12 minutes, or till a toothpick inserted into the center of a dumpling comes out clean.

Makes 5 servings.

(This recipe is from Better Homes and Gardens New Dieter's Cookbook)