Recipe courtesy of Karen Hursh Graber
Makes 4 to 6 servings
The Soup:
2 T. corn oil
½ med. onion
1 roma or plum tomato, peeled, seeded and chopped
2 c. cooked black beans
2 c. bean broth from cooking the beans
2 lg. sprigs xonequi or epazote
Salt to taste
Masa dumplings (see recipe below)
In a large saucepan, heat the oil, add the onion and tomato and sauté until soft. Add the beans, broth, epazote, and salt to taste. Bring the soup to a boil, lower heat, and simmer for about 20 minutes. Puree about one third of the soup in a blender. Return the puree to the soup pot and stir well. Add the masa dumplings and simmer gently for a few minutes, so that the dumplings puff up slightly.
The dumplings:
½ lb. prepared corn masa (masa made with masa harina is fine)
3 oz. lard or shortening
3 oz. queso añejo
½ t. baking powder
Salt to taste
Oil for frying
Mix the masa, shortening, cheese, baking powder and salt. Form into balls about the size of ping pong balls. Fry in oil over low heat, turning gently, until they are a light golden color. Add a couple of dumplings to each individual serving of soup.