Three-Bean Cassoulet with Cornmeal Dumplings

Even though it's summer this cassoulet hit the spot with all the rainy days we have been having. My only complaint is there are never enough dumplings. We served the leftovers with biscuits since we fought over all the dumplings the day before. Highly recommend. This had a lot of flavor and I think it had to do with using a red onion as part of the base. 

Three-Bean Cassoulet with Cornmeal Dumplings
Adapted from Southern Living Magazine

Cassoulet:

• 1 cup sliced carrots
• 1/2 cup coarsely chopped red onion
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 8 ounce package of cubed ham
• 1 pound frozen lima beans
• 1 pound frozen butter peas
• 1 cup frozen black eyed peas
• 32 ounces of chicken broth
• 2 teaspoons finely chopped fresh rosemary
• 1/2 teaspoon salt and 1/4 teaspoon pepper
• a couple of shakes of ground thyme

Dumplings:

• 1/2 cup all purpose flour
• 1/2 cup plain yellow cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons cold butter, cubed
• 1 teaspoon finely chopped fresh rosemary
• 2/3 cup buttermilk

Heat oil over medium heat in a dutch oven. Saute carrots,onions, and garlic for 4 minutes until tender. Add ham and brown for 3 minutes. Add the rest of the ingredients for the cassoulet.  Bring to a boil, reduce to a simmer, and let simmer for 15 minutes.

Whisk all dry ingredients for dumplings in a medium bowl. Press butter into flour mixture until the mixture resembles coarse meal.  Add buttermilk and stir until dough is moistened.

Drop dough by the tablespoon full on to the bean cassoulet.  Cover and simmer for 20 minutes until dumplings are done and dry to the touch. Serve hot.

Next time:  I'm going to throw some celery in as part of the base