Rancho Gordo logo
This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

FREE SHIPPING on orders over $50. For orders or assistance: 1-800-599-8323

Chiapas Black Bean Soup with Masa Dumplings


Print
Black bean and masa dumpling soup in a bowl

Diana and Celene in our retail department agreed to translate and test this recipe from an old Mexican cookbook. We all went nuts for it when they made it in our test kitchen! They tried the corn dumplings with lard and olive oil; both versions were delicious in their own way. Adapted from Culinaria Afrodescendiente de Tamiahua by Dora Elena Careaga Gutierrez.

  • 11/2 cups masa
  • 2 cups water
  • 2 tablespoons lard (can be substituted with olive oil)
  • Salt
  • 1/4 of an onion, sliced
  • 2 garlic cloves, cut into halves or thirds
  • 3 cups cooked Rancho Gordo Chiapas Black beans or other black beans
  • 4 cups bean broth from the Chiapas beans
  • 3 sprigs fresh epazote 

Makes 4 servings 

  1. In a mixing bowl, add 1 cup of masa and mix in ½ cup of water, 1 tablespoon of lard or oil, and ⅛ teaspoon of salt. Knead the masa into a ball to ensure the ingredients are well-mixed. The masa will be ready when there is no visible flour and it holds together without falling apart. This will be used to make the orejitas (masa balls).
  2. To make the orejitas, use the masa to make small balls, about the size of ping-pong balls, and make a dent in the center with your thumb.
  3. In a medium saucepan, boil 2½ cups of water. Once the water is boiling, lower the heat to a simmer and add the orejitas; let them cook for 10 minutes. Once the 10 minutes is over, leave the orejitas in the pot. You will use them later on. 
  4. In a blender, combine ½ cup of masa with 1½ cups of water and blend until there is no masa visible. Set aside; this will be used in the beans.
  5. In a soup pot, warm 1 tablespoon of lard or oil over medium-low heat. Add the sliced onion and garlic; saute until golden brown. Add the 3 springs of epazote, the beans, and the 4 cups of broth. Using a strainer, pass the masa-water mixture from the blender into the pot of beans, removing any lumps that may have formed. The color of the broth will become a bit lighter. Cook for 5 to 10 minutes, stirring, then add the masa orejitas. Bring the pot to a simmer, and cook for another 5 to 10 minutes. Taste and adjust the seasonings, then serve.

Cart

No more products available for purchase