Bean Stew with Cottage Dumplings

Weather is getting chilly her in Albuquerque – looks like we’re in for an actual winter with clouds and snow! One of the things I like best about mountains is seeing snow on mountains – that steely grey and white. I fall in love every time and remind myself how lucky I am to get that sort of view as an everyday occurrence (at least in the winter). When there’s a nip in the breeze I can hardly wait to start making chili, stew, and other warm comforting dishes. I first made this recipe in my Food Science class while an undergrad studying to become a dietitian. We made a number of different foods but I became obsessed with these dumplings and have been making this for the past 10 years. Thanks, Mrs. James!

Nutritionally this is packed with fiber and protein! Beans, corn, cottage cheese and you could definitely make this gluten free if you wanted by swapping out the flour for your favorite alternative. Definitely a must after all of that holiday eating. And these dumplings are so much more hearty and enjoyable than your traditional potato/flour dumpling (although I do like a good gnocchi). 

Bean Stew with Cottage Dumplings

Serves 4-6 large helpings 



  • 1 can black bean
  • 1 can kidney bean
  • 1 can great northern bean
  • 1 can diced tomatoes (I used fire roasted for a little more flavor)
  • 1 can tomato sauce
  • Seasonings to taste: chili powder, salt, pepper, tandoori spice (if desired), any other


  • 2 egg whites
  • ½ c. bread crumbs
  • ½ c. cornmeal
  • ½ c. flour
  • 1 c. shredded cheddar cheese
  • 1-1.5 c. cottage cheese
  • ¾ c. canned corn (dump remaining into stew)


  1. Heat all of the “stew” ingredients in a large pot until the dish comes to boil, reduce heat and simmer.
  2. Mix the “dumpling” ingredients together in a large bowl, adjust amount with water for right moisture level to hold a ball form. 
  3. Form in to 1 ½ in diameter balls and slide into simmering stew. 
  4. Cook with cover on for 15 minutes, stir gently and rotate dumplings to continuing cooking until they firmly hold a shape.
  5. Serve and enjoy. This is a very flexible recipe, different types beans can be added or spices can be added to the dumplings if desired for more flavor. 

Ok, I’m just going to curl into the corner of my oversized chair with this bowl now…

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