Chochoyones in Black Bean Soup

Name: Chochoyones in Black Bean Soup
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 5 serving(s)
Ingredients: 2 teaspoons olive oil; 2 cups chopped onions; 2 teaspoons anise seed; 1 teaspoon cumin seed; 3 garlic cloves, minced; 4 cups reduced-sodium fat-free chicken broth; 3 cups water; 1/4 teaspoon salt; 2 (15 ounce) cans black beans, rinsed and drained; 1 cup masa harina; 1 teaspoon baking powder; 1/4 teaspoon salt; 2 tablespoons butter, softened; 3/4 cup boiling water; 1/4 cup minced fresh cilantro; 1 tablespoon white wine vinegar

Submitted by Pinay0618

"Chochoyones are popular throughout the Oaxaca region of Mexico. Indentations help the dumplings cook evenly. From Cooking Light magazine."

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Ready In:: 1hr 40mins
Ingredients:: 16
Serves:: 5

ingredients

Soup
2 teaspoons olive oil
2 cups chopped onions
2 teaspoons anise seed
1 teaspoon cumin seed
3 garlic cloves, minced
4 cups reduced-sodium fat-free chicken broth
3 cups water
¹⁄₄ teaspoon salt
2 (15 ounce) cans black beans, rinsed and drained
Dumplings
1 cup masa harina
1 teaspoon baking powder
¹⁄₄ teaspoon salt
2 tablespoons butter, softened
³⁄₄ cup boiling water
¹⁄₄ cup minced fresh cilantro
1 tablespoon white wine vinegar

directions

To prepare soup, heat oil in Dutch oven over medium heat. Add onion; cook 5 minutes, stirring frequently. Add aniseed, cumin, and garlic; cook 2 minutes, stirring constantly. Stir in broth, 3 cups water, 1/4 teaspoon salt, and beans; bring to a boil. Reduce heat to low; simmer 45 minutes. Place half of bean mixture in blender; process until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining bean mixture. Return pureed mixture to pan.
To prepare dumplings, lightly spoon masa into a dry measuring cup; level with a knife. Combine masa, baking powder, and 1/4 teaspoon salt. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in water and cilantro. Divide dough into 10 portions, shaping each into a ball (dust hands with masa to prevent sticking). Make a small indention in each dumpling. Bring bean mixture to a boil. Add dumplings. Reduce heat; simmer 10 minutes, stirring frequently. Stir in vinegar.

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Reviews

This soup is niceâ€”tasty and different. It was a little thinner than I'd prefer for black bean soup, but that might be necessary for the dumplings to cook well. I thought the dumplings would thicken the broth up a bit, but they didn't really, so I might use less liquid next time. The dumplings don't exactly look elegant with bits of bean stuck on themâ€”I'm not complaining, but think comfort food, not dinner-party food. :) My husband found the dumplings a bit bland (though I didn't use the cilantro.) I thought they were hearty and creamy-tasting. They could be good with all sorts of things mixed in, like fresh herbs (cilantro, like the recipe says, or maybe some oregano or thyme), maybe some chile powder. Thanks for the recipe!

Podkayne