Chochoyones in Black Bean Soup |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 5 |
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Chochoyones are popular throughout the Oaxaca region of Mexico. Indentations help the dumplings cook evenly. From Cooking Light magazine. 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 |
Directions:
1. 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.
2. 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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