This is one of my favorite recipes of the new year. It was a lucky find in the way back of last month’s Cooking Light magazine under the heading “Budget Cooking.” This is perfect for me right now because we are pinching our pennies tight this year in hopes of being homeowners sometime this decade. House hunting in DC is like doing battle. A long, drawn out, very bloody battle that drains the state’s coffers and leaves the citizens penniless. Which is why we are eating inexpensive meals like this one. Black-eye peas and cornmeal dumplings is the new rice and beans.
Ingredients: (Makes 6 servings)
Adapted from Cooking Light
2 tablespoons butter
1 cup chopped onion
1 tablespoon minced garlic
3 cups vegetable stock
1 1/2 cups water
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (16-ounce) bag frozen black-eyed peas (about 2 3/4 cups)
1 cup frozen green beans
3.4 ounces all-purpose flour (about 3/4 cup)
1/3 cup finely chopped green onions
1/4 cup yellow cornmeal
1/4 teaspoon baking soda
2 tablespoons chilled butter, cut into pieces
1/2 cup buttermilk
Hot sauce (optional)
Directions:
In a dutch-oven on medium high heat, melt t2 tablespoons butter. Add 1 cup onion and sauté 3 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Add stock, 1 1/2 cups water, salt, pepper, green beans and peas to pan; bring to a boil. Partially cover, reduce heat, and simmer 35 minutes or until peas are tender, stirring occasionally.
Spoon flour into a dry measuring cup; level with a knife. Combine flour, green onions, cornmeal, and baking soda, stirring with a whisk. Cut 2 tablespoons chilled butter into flour mixture with a pastry blender or your hand until mixture resembles coarse meal. Add buttermilk; stir until a moist dough forms.
With moist hands, gently divide mixture into 12 equal portions. Drop dumplings, 1 at a time, into the dutch-oven; cover and cook 8 minutes or until dumplings are done, stirring occasionally. Serve with hot sauce, if desired.
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