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I ran across Pati Jinich's recipe for Black Bean Soup in her Mexican Today Cookbook, which I highly recommend.
I had some Mayocoba beans already cooked so I thought I'd go ahead and use them, but what I really wanted was to try the masa dumplings.
Her original recipe is the one posted
Here's what you need
Vegetable oil, white onion, garlic, chiles, or dried red pepper flakes (not shown) tomatoes, beans, broth, masa, cheese, and mint.
The recipe calls for chilis de arbol, I didn't have any so I decided to add a pinch of red pepper flakes. I also didn't have any fresh tomatoes so I drained a 14.5oz can of diced tomatoes, reserving the juice.
In the saucepan goes the oil and onion, once the onion is cooked down a bit add the garlic and the tomatoes. The tomatoes need to be cooked down to a soft thick paste, don't skimp on this step. Then add the beans with some of their broth.
Add the juice that was drained from the canned tomatoes to chicken or vegetable broth and add to the saucepan. You can blend the soup in a blender for a smooth consistency or use an immersion blender if you want more texture to the soup.
For the dumplings mix the masa with water making a coarse dough. Add the mint and cheese. Roll the dough into about 1" balls and add to the soup.
I varied from the recipe by using Mayocoba beans, red pepper flakes, canned tomatoes, and feta cheese. It turned out delicious and I will for sure make it again. I might even try and follow the recipe next time.
And that's that!