You would never think a humble bowl of black beans would be one of the most amazing and comforting meals out there, but believe me, it is!
Mexicans have known this for centuries - beans and masa are a match made in heaven, so much so that when you eat these two things together, you are eating a complete protein - plant based protein for the win! These two ingredients have been the staple in Mexican households forever, and as humble as they are, they are nutritious and very delicious.
It all starts with a pot of home cooked beans. It is the easiest thing to do so please don’t be intimidated by it. I often say that when Mexicans get married, one of the first gifts they receive is a pressure cooker - you need it to cook your beans! But if you don’t have one, it’s OK - cooking beans the old-fashioned way, on top of the stove makes the most delicious and creamy beans ever! I like to add epazote leaves, garlic cloves and onion to my beans as they cook - this flavours them from the inside out. Another trick is to salt your beans towards the end of the cooking time - doing this will prevent your beans from having a tough skin.
Make a pot of beans and then make this black bean soup with chochoyotes. The beans will be absolutely delicious on their own, but if you go a step further and turn this into a soup and add the little masa dumplings, you will be doing a happy dance, trust me!
Chochoyotes could be called the Mexican dumplings. A mixture of corn masa, rendered lard, a bit of salt and cilantro, they are shaped into balls with a little dent - like a belly button. They cook happily in the soup and as they cook, they also thicken the liquid slightly. It is really an amazing combination than I invite you to try!
Chochoyotes can enhance in any brothy mixture - from chicken soup to mole! As long as there is enough broth to allow them to cook. If you are using them in a thicker mole, you may want to cook them separately (in chicken broth is the best!) and then add them to the final dish.
This black bean soup is filling, comforting and very delicious. As I write this in Ottawa, the temperatures outside are below -30°C, so eating a bowl tonight felt just perfect.
I hope I have inspired you to make beans at home and then use some to make this soup. If you prefer to make it with pinto beans, that would also be really good too!
FRIJOLES
Beans
2 cups pinto or black beans
8 cups water
Salt to taste
Pick through beans (sometimes they have little stones). Place in a deep pot and add water. Cook on medium heat, partially covered, for 2-3 hours, adding water as necessary. After they are soft, salt to taste.
A pressure cooker can be used: cook on high pressure for about 45 minutes. A crock pot can be used as well: cook on “Low” for 8 hours.
SOPA DE FRIJOL NEGRO CON CHOCHOYOTES
Black Bean Soup with Masa Dumplings
For the Chochoyotes:
1/2 cup Maseca
1/2 cup warm water
1 Tbsp rendered lard or vegetable shortening
1/4 tsp kosher salt
1 Tbsp chopped cilantro
For the Soup:
1 Tbsp rendered lard, oil or butter
1 small onion, chopped (about 1/2 cup)
1 Tbsp ancho chile powder (optional but delicious)
1 small clove garlic, minced
2 cups cooked beans
3 cups bean broth
Sliced avocado, crumbled cotija or feta cheese, cilantro leaves and salsa for garnish
To make the chochoyotes, in medium bowl combine Maseca and warm water. Bring together to make a soft dough and knead in lard, salt and cilantro. Make sure everything is evenly distributed and then divide masa into 12 or 13 pieces. Make round balls and then using your thumb, make small indentations in the centre, they will look like belly buttons. Reserve until soup is simmering.
To make the soup, heat lard in medium saucepan. Cook onion and ancho chile powder until fragrant and onion is soft. Add garlic and cook about 2 minutes.
Add 1/2 cup of the beans and using a potato masher, mash to a semi-smooth consistency. Add the rest of the beans and the bean broth and add salt if needed. Bring mixture to a slow boil.
Add chochoyotes and simmer in the soup for 6-8 minutes, they will sink at first (just like gnocchi), but will rise to the surface when cooked.
Serve soup, garnished with avocado, crumbled cotija or feta cheese, cilantro and salsa.
If you like, you can add crema as well.
Serves 2-3.