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6 servings

1 can (13 1/2 ounces) each pinto and black beans, rinsed and drained
1 can (14 1/2 ounces) diced tomatoes with chilies
1 can (14 1/2 ounces) diced tomatoes
2 small zucchinis, sliced
1 large onion, chopped
1/2 cup chopped green peppers
2 cloves garlic, chopped
3 tablespoons chili powder (adjust to taste)
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
1/4 teasppoon salt

1/4 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1 tablspoon vegetable shortening
2 tablspoons shredded Cheddar cheese
2 teaspoon minced fresh cilantro
1/4 cup milk

Combine beans, tomatoes, peppersand spices, salt and mix well. Cover and cook on low in slow cooker for 7-8 hours.

Prepare dumplings 1 hour before serving. Set slow cooker to hig. Mix th e flour, cornmeal and 1/4 teaspoon salt. Cut in shortening. Stir in cilantro and cheese. Stir in milk and mix until just blended. Drop dumplings by large tablespoon into slow cooker on top of ragout. Cover and cook 1 hour or until toothpick comes out clean.