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.
A hearty, protein-packed soup with soft masa dumplings.
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 EA garlic cloves
1.25 OZ / 35 G serrano peppers
2 TBSP vegetable oil
2 TBSP chili powder
1 TBSP ground cumi
1 TBSP dried oregano
16 OZ / 455 G dried black beans
50 OZ / 1420 ML low-sodium vegetable broth
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 / speed 1.
Add the chili powder, cumin, oregano, and remaining 3/4 teaspoon 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 / 190°F|90°C / speed 1. If the beans are not tender yet, cook at 190° for 15-20 minutes more or until the beans are tender but still slightly 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!
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