I love Mexico very much. I fell in love when I first visited way back in December of 2011. There was just something about Mexico that drew me in. I felt deeply connected to this foreign country. When Hector and I decided to come and live in Mexico City for awhile, I was ecstatic. I had these grandiose ideas of what I was going to learn and places that I would visit. I think that I had my expectations set to high because I haven’t accomplished what I set out to do here in Mexico City. I am ok with not doing everything that I had planned because I have learned so much about myself. I have grown and learned to follow my dreams and passions, even if there are some bumps in the road.
I think that many people, especially my family, will wonder if it was a mistake coming to Mexico. I don’t think anything that we do is a mistake; we learn from each experience and cherish those moments in time. We still have one more month left and I will be checking some things off that bucket list. Mexico is a beautiful county and has so much to offer. I am thankful for the time that I was able to spend here.
My love of masa with never go away and this recipe features these cute little masa dumplings. YES. Masa dumplings!
I know that I have posted a few recipes recently that use fresh masa and I know that many people aren’t able to purchase it where they live. So, I used Maseca instead, which is widely available in most supermarkets these days. Fresh masa is always best, but really Maseca works and is just as good!
Only a few simple ingredients are needed to create this warming and comforting dish. The recipe starts with making a batch of frijoles de olla. When the beans have finishing cooking, you add the masa dumplings and cook a little longer. The masa dumplings are very delicate. Make sure to gently place them one by one into the bean soup. One of my favorite things about this soup is that it is very budget-friendly & pantry-friendly! Only a few ingredients are necessary to create a healthy + nutritious meal that your family will love!
Masa and beans pair very well together. I hope you enjoy this simple and delicious Mexican Bean Soup with Masa Dumplings!
For the beans:
- 1 lb Pinto, Flor de Mayo, or Peruivan Beans
- 1/2 Medium White Onion, cut in half
- 1 Garlic Clove, optional
- 1 Serrano Pepper, optional
- Filtered Water
- Sea Salt
For the dumplings:
- 1 Cup Maseca Masa Harina
- 3/4 Cup Water
- 1 Tablespoon Refined Coconut Oil, softened
- 1 Tsp Sea Salt
- Clean and sort the beans. Remove any stones or sticks. Rinse under cold water.
- Soak the beans 4-6 hours, or overnight
- Drain the beans and rinse with cold water. Add the beans to a clay bean pot or a large pot. Add enough water to cover the beans with about 2 1/2 -3 inches of water. Add the onion, garlic and pepper if using.
- Bring to a boil and reduce to low. Cook until the beans are tender, about 2-3 hours. The cooking time depends on how old the beans are. Check the beans every so often. If a lot of water has evaporated during the cooking time, add some more water to the beans.
- Once the beans are tender, add in salt to taste. Remove the onion, garlic and pepper if using.
- Check the water level. If you would like your soup more liquidly, add more water to the pot.
For the dumplings:
- In the last few minutes of the beans cooking, make the dumplings. In a mixing bowl add the Maseca and water. Mix until combined. Add the coconut oil and salt. Knead until a smooth dough comes together.
- Using your hands, make roughly 1 inch sized balls. They don't have to be perfect. Make a dip in the middle with your finger. Makes roughly 12-15 dumplings.
- Once the beans are tender, carefully add the dumplings one by one to the soup. They are delicate and will break apart. Gently give a stir. Make sure that is is on low heat. Cook until the dumplings are cooked all the way through, about 10-15 minutes.Check after 10 minutes. If they are a little slimy, they need to cook longer.
- Serve and enjoy!