This vegan black bean soup recipe makes a hearty meal perfect for cold weather. It is a traditional Mexican recipe filled with masa dumplings, called chochoyones. Multo™ by CookingPal® has a Butterfly Whisk that will mix the dough for these corn dumplings in no time. You can make the dumpling dough, steam the dumplings, and cook the soup in the same pot thanks to the many functions of Multo™. Enjoy this authentic soup right at home and bring your taste buds on a culinary adventure.
How to make black bean soup with masa dumplings with Multo™ by CookingPal®?
1. Mix the dough.
Using one of the accessories that comes with Multo™, the Butterfly Whisk, you can achieve a perfect dumpling dough in no time. Attach the Butterfly Whisk, add the dough ingredients into the bowl, and mix until the dough comes together into a firm ball.
2. Steam the dumplings.
Use the bottom heating element to boil the water as you shape the dumplings. Then, place the dumplings into the steamer in an even layer and cook for 15 minutes.
3. Cook the soup.
Remove the cooked dumplings from the pot and add in the soup ingredients as directed. The maximum cooking time of Multo™ is 99 minutes, and this feature allows you to simmer the soup until it is done and all of the flavors have combined.
4. Season to taste and enjoy!
Season with salt to taste, place dumplings in the serving bowls, and spoon in the black bean soup for a hearty meal!
Cooking tips and tricks
You can use canned black beans in place of the dried black beans, and in this case, your cooking time may be shorter as canned beans are already cooked.
What are the variations of this black bean soup?
You can make different types of masa dumplings simply by adding ingredients to the dough mixture or into the “indent” you make when shaping. Suggested additions include cheese, minced pork, diced green onions, and cilantro.
Required Accessories
Butterfly Whisk Steamer
The final verdict on this black bean soup with masa dumplings - how does it taste?
This black bean soup is a traditional Mexican recipe that is full of distinct flavors and great textures. It’s:
Soft
Warm
Spicy
Protein-packed
& Filling!
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A hearty, protein-packed soup with soft masa dumplings.
Ingredients
4.5 OZ / 130 G masa harina
6 OZ / 175 ML warm water
2 TBSP vegetable shortening
1.25 TSP fine sea salt, plus more to taste
8.5 OZ / 240 G yellow onion
3 CLOVES garlic
1.25 OZ / 35 G serrano peppers
2 TBSP vegetable oil
2 TBSP chili powder
1 TBSP ground cumin
1 TBSP dried oregano
16 OZ / 455 G dried black beans
50 OZ / 1420 ML low-sodium vegetable broth
Directions
Attach the butterfly whisk, add masa harina, water, shortening, and 1/2 teaspoon salt to the mixing bowl.
Mix the dough for 20 seconds / speed 3. Scrape the dough into a medium bowl. Wash the mixing bowl and remove the butterfly whisk.
Roll the masa dough into 1-inch (2.5cm) balls. Holding a dumpling in the palm of one hand, use your index finger to make an indentation in the center of the dumpling.
Repeat with remaining masa dough.
Place the dumplings in the deep steaming tray, leaving a little space between them. Pour 1 cup water into the mixing bowl. Attach steamer to mixing bowl.
Steam dumplings for 15 minutes. Set the dumplings aside, covered. Rinse and dry the mixing bowl.
Peel onion and cut into quarters, removing the root end.
Peel the garlic cloves. Remove the stem and seeds from the serrano peppers.
Add the onion, garlic, and serranoes to the mixing bowl and chop for 10 seconds / speed 5.
Use spatula to scrape down the sides of the bowl.
Add the oil to the mixing bowl. Remove the measuring cup, cook for 7 minutes / 265°F|130°C.
Add the chili powder, cumin, oregano, and remaining salt to the mixing bowl. Remove the measuring cup, cook for 1 minute / 265°F|130°C / speed 1.
Add the beans and broth to the mixing bowl and cook for 90 minutes / 195°F|90°C / speed 1. The beans should be slightly tender but firm.
Season soup with salt to taste. Divide dumplings between the bowls, then ladle the soup over the dumplings. Top with any of the optional toppings. Enjoy your meal!
