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Great Northern and Pinto beans served with Jalapeno cornbread dumplings

Great Northern and Pinto Beans with Jalapeno Cornbread Dumplings

A cozy and hearty dish featuring nutritious beans and spicy cornbread dumplings, perfect for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the beans
  • 1 cup Great Northern beans, soaked overnight Soak overnight for best results.
  • 1 cup pinto beans, soaked overnight Soak overnight for best results.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • to taste salt
  • to taste pepper
For the dumplings
  • 1 cup cornmeal
  • 1 cup buttermilk
  • 2 eggs
  • 1/4 cup jalapenos, diced Adjust spice level to taste.
  • 1 cup grated cheese (optional) Choose a different cheese for added flavor or omit for dairy-free.
  • 2 tablespoons butter, softened

Method
 

Preparation
  1. Soak the Great Northern and pinto beans overnight. Drain and rinse.
  2. In a large pot, sauté the chopped onion and minced garlic until translucent.
  3. Add the soaked beans, vegetable broth, cumin, salt, and pepper. Simmer until beans are tender, about 1 to 1.5 hours.
Dumpling Batter
  1. In a bowl, mix together cornmeal, buttermilk, eggs, diced jalapenos, cheese (if using), and softened butter to form a batter.
Cooking
  1. Drop spoonfuls of the cornbread batter onto the simmering bean mixture. Cover and cook for about 10 to 15 minutes until the dumplings are firm and cooked through.
  2. Serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop. Freeze without dumplings for up to 3 months.