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Vegetable Stew With Cornmeal Dumplings

Ingredients

• 3 cups chopped, peeled butternut or acorn squash (1 pound)
• 2 cups sliced mushrooms
• 2 14.5-ounce cans diced tomatoes, undrained
• 1 15-ounce can Great Northern beans, rinsed and drained
• 1 cup water
• 4 cloves garlic, minced
• 1 teaspoon dried Italian seasoning, crushed
• 1/4 teaspoon ground black pepper
• 1/2 cup all-purpose flour
• 1/3 cup cornmeal
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon snipped Italian parsley
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg, lightly beaten
• 2 tablespoons milk
• 2 tablespoons vegetable oil
• 1 9-ounce package frozen Italian green beans or cut green beans
• Paprika

Directions

1. In a slow cooker combine squash and mushrooms.
2. Stir in undrained tomatoes, Great Northern beans, the water, garlic, Italian seasoning, and pepper.
3. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
4. For dumplings, in a bowl stir together flour, cornmeal, cheese, parsley, baking powder, and salt.
5. In a bowl combine egg, milk, and oil.
6. Stir egg mixture into flour mixture just until combined.
7. If using low setting, turn to high setting.
8. Stir in frozen green beans.
9. Drop dumpling dough by the tablespoon onto the mixture.
10. Sprinkle with paprika.
11. Cook, covered, for 50 minutes.

Attribution