Anasazi Bean Stew With Cornmeal Dumplings

Directions

1. Combine beans, water, onions, celery, carrots, kombu, bay leaves, savory and tomato puree in a large soup kettle. Bring to a boil, reduce heat and simmer till beans and vegetables are tender, about 45 min.
2. Remove kombu, slice into bite-size pcs and return to kettle. Stir in vinegar and tamari.
3. While the stew is cooking, prepare the dumpling dough (below). Bring stew to a slow boil over medium heat and drop tablespoonfuls of batter onto surface of stew. Cover and cook for 10 min.
4. Remove dumplings with a slotted spoon to a serving bowl. Stir stew to mix well. Ladle stew into individual serving bowls and top with dumplings.
5. Serve immediately.
6. Hints: For fresh tomato puree, place 3 to 4 medium-size tomatoes in a blender and blend till smooth.
7. Delicious with cooked greens and a tomato salad.
8. CORNMEAL DUMPLINGS:(Makes about 8 dumplings)
9. In a medium-size mixing bowl, combine cornmeal, salt and baking pwdr.
10. Blend tofu in a blender or possibly food processor till smooth and creamy.
11. Add in tofu to cornmeal mix and mix well.
12. Hints: Replace 1/2 c. all purpose flour for half of cornmeal.
13. STEW -
14. DUMPLINGS -