Crockpot Pinto-Bean Stew is a delicious, hearty and spicy Tex-mex style recipe with spicy corn meal dumplings. Ingredients include, pinto beans, corn, onions and bell peppers. It is highly spiced and served with a dumpling. Garnished with cilantro and sliced radishes. It is also a healthy, low calories, low fat, low cholesterol, low carbohydrates, vegetarian and Weight Watchers (8) PointsPlus recipe.
Drain the soaked beans. Combine the beans, water, onion, bell pepper, celery, corn, garlic, chili powder and cumin in a (5 to 6 quart) slow cooker. Cook on HIGH 4 hours or LOW for 8 hours.
To prepare dumplings: Just before the end of the 4 (or 8) hours cooking time, whisk together the flour, cornmeal, baking powder and salt in a medium size bowl. Add in the butter and use a pastry blender, two knives or a fork to cut the butter into the dry ingredients until the mixture resembles coarse meal. Add in the jalapeño and lime zest; toss to coat. Add in buttermilk and stir to form a dough.
After the stew has cooked for 4 (or 8) hours, stir in the lime juice and salt. Using generous tablespoonfuls of dough, drop 8 dumplings on top of the stew. Cover and cook on HIGH for 1 additional hour. Serve each (1-1/4 cup) portion of stew topped with 1 dumpling. Garnish with cilantro and radishes.