Chochoyones in Black Bean Soup
Immerse yourself in the rich flavors of Mexican cuisine with Chochoyones in Black Bean Soup, a hearty and comforting dish that combines the earthiness of tender black beans with the delightful texture of masa dumplings. Made with traditional ingredients such as epazote and masa harina, these hand-shaped dumplings, infused with a hint of ground anise, are cooked right in the soup to soak up its bold, aromatic broth. A touch of lard adds depth and authenticity, while optional chili powder provides a spicy kick for garnish. This gluten-free and satisfying recipe is perfect for a cozy dinner, easily paired with warm tortillas or crusty bread to complete the meal. With a prep time of just 20 minutes and a slow-simmered cooking process, this dish is an approachable yet flavorful way to explore traditional Mexican home cooking.
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Recipe Information
Ingredients
- 1 cup Dried black beans
- 6 cups Water
- 1 medium White onion, diced
- 3 Garlic cloves, minced
- 3 sprigs Fresh epazote
- 2 teaspoons Salt
- 2 tablespoons Lard (or shortening)
- 1 cup Masa harina
- 0.3333 cup Warm water (for masa)
- 0.25 teaspoon Ground anise seed
- 1 tablespoon Vegetable oil
- 1 teaspoon Chili powder (optional, for garnish)
Instructions
Rinse the dried black beans under cold water to clean them. Place them in a large pot with 6 cups of water.
Add diced white onion, minced garlic cloves, and sprigs of epazote to the pot. Bring everything to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot, and let the beans simmer for about 1.5 hours, or until they are tender. Add salt to taste during the last 10 minutes of cooking.
While the beans are cooking, prepare the chochoyones. In a mixing bowl, combine masa harina, lard (or shortening), warm water, ground anise seed, and a pinch of salt. Mix until the dough is soft but not sticky.
Portion the masa dough into small balls, about 1 inch in diameter. Gently press each ball in the center with your thumb to create an indentation. This will help the dumplings cook evenly.
Once the beans are fully cooked, use a slotted spoon to remove the epazote sprigs from the soup. If you prefer a smoother soup, you can blend the beans partially or entirely at this stage (optional).
Heat the vegetable oil in a separate pan over medium heat. Add the masa dumplings (chochoyones) to the black bean soup, cooking them directly in the pot for about 10-15 minutes, or until they float to the top.
Serve the black bean soup hot, garnished with a sprinkle of chili powder if desired. Enjoy with warm tortillas or crusty bread on the side.
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 5541 mg | 241% | |
| Total Carbohydrate | 86.6 g | 31% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 7.7 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1005 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
