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Chochoyones in Black Bean Soup

Photo: Karry Hosford
Yield 5 servings (serving size: 1 cup soup and 2 chochoyones)
Chochoyones are popular throughout the Oaxaca region of Mexico. Indentations help the dumplings cook evenly.

Ingredients

  • Soup:
  • 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
  • Dumplings:
  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.