As promised, here is the recipe for the pinto bean stew I made in the crockpot on Sunday. You can find the original recipe here at Eating Well. I would only make a few changes to this recipe, starting with the addition of cheese to the dumplings because, well, why not? I used medium cheddar because that’s what I had in the fridge, but would have preferred sharp cheddar. Next time I will double the jalapeño in the dumplings, but I like spicy food, so if you order a 4 at Thai restaurants too, double it. I really enjoyed the crunch of the radish in this dish, so next time I might dice the radish to maximize the bites with delicious radish crunch. And, last but certainly not least, add some hot sauce. Tapatio with beans is a kind of a no brainer.
Happy Friday to all, on this very gloomy and rainy day in the PNW.