Mexican Tomato Bean Soup With Corn Dumplings Recipes

PORK-BEAN CHILI WITH CORN DUMPLINGS

Steps:

• Make the chili: Put the beans in a Dutch oven or large pot and add enough water to cover. Bring to a simmer over medium-high heat and cook 10 minutes. Drain the beans, return them to the pot and cover with water by about 3 inches. Add the thyme, bay leaves and 4 smashed garlic cloves. Bring to a simmer over medium heat and cook, skimming off any foam, until the beans begin to soften, about 1 hour.
• Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 5 minutes. Stir in the minced garlic, chili powder, ancho chile powder, paprika, oregano, cumin and cloves; cook 1 minute. Add the diced tomatoes and cook, stirring, until thickened, 8 to 10 minutes.
• Transfer the tomato mixture to the pot with the beans. Add the pork and 1 teaspoon salt and stir to combine. Bring just to a boil; reduce the heat to medium low and simmer, stirring occasionally, until the beans and pork are tender, about 2 hours. (Add water to keep the pork covered, if needed.) Discard the bay leaves.
• Meanwhile, prepare the dumplings: Combine the masa harina, melted butter and 1 teaspoon salt in a large bowl. Stir in 1 1/2 to 2 cups warm water to make a soft dough. Roll the dough into 1-inch balls, then press your thumb into each one to form a cup shape. Cover with plastic wrap until the chili is ready.
• Combine the remaining 2 smashed garlic cloves, the cilantro, lime juice, 1 1/2 cups water and 2 teaspoons salt in a blender and puree until smooth. Stir the cilantro mixture into the chili. Gently add the dumplings (do not stir) and simmer until cooked through and firm, 30 to 35 minutes. Thin the chili with a splash of hot water, if needed. Ladle into bowls and top with cheese; serve with lime wedges and sour cream, if desired.

MEXICAN BEAN SOUP

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and sour cream if desired.

BEAN SOUP WITH CHEDDAR CORNMEAL DUMPLINGS

Steps:

• In a large saucepan coated with cooking spray, saute onion and carrots until tender. Stir in the beans, broth and salsa. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until reduced slightly., For dumplings, in a small bowl, combine the flour, cornmeal and salt. Stir in milk and cheese just until moistened. Drop by tablespoonfuls onto simmering soup. , Cover and simmer for 15 minutes or until a toothpick inserted in the center of a dumpling comes out clean (do not lift cover while simmering).

MEXICAN TOMATO-BEAN SOUP WITH CORN DUMPLINGS

Steps:

• To prepare soup, heat 2 teaspoons oil in a dutch oven over medium-high heat.
• Add onion; saute 3 minutes or until tender.
• Add chili powder and garlic; saute 30 seconds.
• Add broth and next 6 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
• To prepare dumplings, combine masa harina or cornmeal and 1/8 teaspoon salt in a bowl.
• Add 3 tablespoons hot water and 1 teaspoon oil; stir until a soft dough forms (dough will be dry).
• Divide dough into 24 pieces, shaping each into a ball. Add dumplings to soup; cook, uncovered, 3 minutes or until dumplings float.
• Stir in cilantro and juice.
• Ladle 1 cup soup into each of 4 bowls; top each serving with 1 tablespoon queso fresco.

MEXICAN TOMATO-BEAN SOUP WITH DUMPLINGS

Steps:

• Heat 2 tsp of oil in medium sized pan, or Dutch oven and saute onion. Add chili powder and garlic, saute for another 30 seconds.
• Add broth, water, oregano, salt, pepper, beans, and tomatoes. Bring to a boil, reduce heat and simmer for 20-30 minutes.
• Prepare dumplings, drop small balls into soup. Cook uncovered for 10 minutes or until dumplings are done.
• Add cilantro and lime juice. Serve in bowls, topped with cheese. Makes 4-5 servings.

SOUTHERN TOMATO SANDWICH

Steps:

• Spread 1 to 2 tablespoons mayonnaise (depending on taste) evenly over both slices of bread. Place two slices of tomato on one slice of bread and sprinkle with half of the salt and pepper. Add two more slices of tomato and sprinkle with remaining salt and pepper. Place second slice of bread, mayonnaise side down, on the top.