Chochoyones in Black Bean Soup

Chochoyones in Black Bean Soup Recipe
Photo: Karry Hosford
Chochoyones are popular throughout the Oaxaca region of Mexico. Indentations help the dumplings cook evenly.


5 servings (serving size: 1 cup soup and 2 chochoyones)

Recipe from

Cooking Light

Nutritional Information

Calories 412
Caloriesfromfat 19 %
Fat 8.5 g
Satfat 3.5 g
Monofat 3.1 g
Polyfat 1.2 g
Protein 20.8 g
Carbohydrate 65.6 g
Fiber 18.4 g
Cholesterol 12 mg
Iron 6.2 mg
Sodium 1018 mg
Calcium 164 mg


2 teaspoons olive oil
2 cups chopped onion
2 teaspoons aniseed
1 teaspoon cumin seeds
3 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth
3 cups water
1/4 teaspoon salt
2 (15-ounce) cans black beans, rinsed and drained
1 cup masa harina
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter, softened
3/4 cup boiling water
1/4 cup minced fresh cilantro
1 tablespoon white wine vinegar


To prepare soup, heat oil in Dutch oven over medium heat. Add onion; cook 5 minutes, stirring frequently. Add aniseed, cumin, and garlic; cook 2 minutes, stirring constantly. Stir in broth, 3 cups water, 1/4 teaspoon salt, and beans; bring to a boil. Reduce heat to low; simmer 45 minutes. Place half of bean mixture in blender; process until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining bean mixture. Return pureed mixture to pan.

To prepare dumplings, lightly spoon masa into a dry measuring cup; level with a knife. Combine masa, baking powder, and 1/4 teaspoon salt. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in water and cilantro. Divide dough into 10 portions, shaping each into a ball (dust hands with masa to prevent sticking). Make a small indention in each dumpling. Bring bean mixture to a boil. Add dumplings. Reduce heat; simmer 10 minutes, stirring frequently. Stir in vinegar.