Latin slow cooker: Super tasty pinto bean stew with jalapeño-corn dumplings

When I was about 10 years old, a friend of the family used to make me the most amazing pinto bean stew. I loved it even in the heat of the summer. It was just so flavorful and satisfying. Since then, I've had what will be a life-long appreciation for pinto bean stew. How could I not be intrigued by a slow cooker version of pinto bean stew with jalapeño-corn dumplings?

Amazing combination. This stew is healthy, nutritious, and delicious. If you are pressed for time, you can skip the dumplings, but let's hope you're not--they are amazing.


Read more in ¿Qué más?: Latin slow cooker: Smoky chipotle soft tacos

Pinto Bean Stew with Jalapeño-Corn Dumplings

Prep: 30 minutes
Makes: 8 Servings
Slow Cook: 8 hours on low 4 hours on high



  • 1 pound dry pinto beans, soaked (see Tip)
  • 6 cups water
  • 1 medium onion, chopped
  • 1 medium red bell pepper, diced
  • 2 stalks celery, sliced
  • 1 cup frozen corn, thawed
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 tablespoons lime juice
  • 1 1/2 teaspoons salt


  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal, preferably whole-grain
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons cold butter, cut into cubes
  • 1 fresh jalapeño, finely chopped
  • Zest of 1 lime
  • 1/2 cup buttermilk


  • 1/2 cup chopped fresh cilantro
  • 1/2 cup sliced radishes

Get the full recipe instructions at Eating Well.

Image via Eating Well

Topics: latin slow cooker  recipes  mexican food