Smoky Red Bean & Potato Skillet with Cornmeal Dumplings
This one-pan dish features smoky red beans and tender potatoes in a savory tomato base, topped with fluffy cornmeal dumplings. It’s a comforting, filling meal that uses pantry staples and minimal ingredients to keep costs low and flavor high.
Ingredients
For the Skillet
- 1canred kidney beans, drained and rinsed
- 2piecemedium potatoes, diced
- 1/2piecesmall onion, diced
- 1clovegarlic, minced
- 1tbsptomato paste
- 1tspsmoked paprika
- 1/2tsporegano
- 1cupwater or vegetable broth
- 1tbspwater or oil (optional, for cooking)
- Salt & pepper to taste
For the Cornmeal Dumplings
- 1/2cupcornmeal
- 1/2cupall-purpose flour
- 1tspbaking powder
- 1/2tspsalt
- 1/2cupwater
How to make Smoky Red Bean & Potato Skillet with Cornmeal Dumplings
Cook the Skillet Base
Heat water or oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until soft.
Stir in garlic, smoked paprika, and oregano for 30 seconds until fragrant.
Add tomato paste, diced potatoes, red beans, and water or broth. Stir well, bring to a simmer, cover, and cook for 15 minutes until potatoes are tender. Season with salt and pepper.
Make the Dumpling Dough
In a bowl, mix cornmeal, flour, baking powder, and salt. Add water and stir until a thick, sticky dough forms.
Add the Dumplings
Uncover the skillet (potatoes should be soft and liquid slightly thickened). Drop tablespoon-sized scoops of dumpling dough onto the simmering bean mixture, spacing them evenly (should make 6-8 dumplings).
Cover and cook for 10 minutes until dumplings are puffed and cooked through (they’ll firm up as they steam).
Serve
Scoop a portion of beans and potatoes with 1-2 dumplings per plate. Enjoy warm!
Tips & Tricks
For a richer flavor, use vegetable broth instead of water.
Ensure the dumplings are spaced evenly to allow them to cook properly.
FAQS
How do I make Smoky Red Bean & Potato Skillet with Cornmeal Dumplings vegan-friendly?
This recipe is already vegan-friendly as it uses plant-based ingredients like red kidney beans, potatoes, and cornmeal. Just ensure that the vegetable broth you use is vegan, and you can enjoy this hearty dish without any animal products.
What can I substitute for cornmeal in the dumplings for Smoky Red Bean & Potato Skillet?
If you don't have cornmeal, you can substitute it with polenta or even use a gluten-free flour blend if you're looking for a gluten-free option. Just keep in mind that the texture may vary slightly, but it will still be delicious!
How should I store leftovers of Smoky Red Bean & Potato Skillet with Cornmeal Dumplings?
To store leftovers, let the dish cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a splash of water or broth to maintain moisture, as the dumplings may absorb liquid while stored.
What are some good side dishes to serve with Smoky Red Bean & Potato Skillet?
This dish is quite filling on its own, but you can pair it with a simple green salad or steamed vegetables for added freshness. A side of crusty bread or cornbread also complements the smoky flavors beautifully.
How long does it take to cook Smoky Red Bean & Potato Skillet with Cornmeal Dumplings?
The total cooking time for this dish is approximately 25-30 minutes. It includes about 15 minutes for the beans and potatoes to simmer and an additional 10 minutes for the dumplings to steam and cook through.
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North Terrace, Adelaide, South Australia, 5000
Australia