Pinto Bean Soup with Queso Fresco Masa Dumplings

Tender pinto beans and queso fresco masa dumplings make this a comforting bowl of soup. The beans form a rich base, while little cilantro-flecked dumplings make each serving feel special.

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Why You’ll Love This Recipe

Tender pinto beans and queso fresco masa dumplings make this a comforting bowl of soup.
Masa gives the dumplings their structure, and queso fresco adds a mild, salty flavor.
Finish individual bowls with crema, scallions, or extra cilantro.

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Ingredients

Masa gives the dumplings their structure, and queso fresco adds a mild, salty flavor. Have the dumpling water ready and add it gradually until the dough holds together.

1 pound pinto beans
One onion
1 head garlic
2 tomato’s
1 stick of butter
1 cup masa
4 oz queso fresco
1/2 cup cilantro
2 tbs oil (for dumpling)
10 cups of water
3/4 cups water (for dumpling)
4 tomato bouillon cubes
1 teaspoons cumin
1 teaspoons pepper
1 teaspoons celery salt
1 teaspoons salt (for dumplings)

How To Make Pinto Bean Soup with Queso Fresco Masa Dumplings

Cook the beans

Sort and rinse the beans. Add to the slow cooker with 10 cups water, the onion, garlic head, bouillon, butter, cumin, pepper, and celery salt. Cook for about five hours, until the beans are fully tender.

Blend the soup

Carefully blend the cooked onion, garlic, and beans with broth until smooth. Strain through a sieve if you want the smooth texture described in the original recipe.

Shape the dumplings

Mix masa, queso fresco, cilantro, oil, and salt. Add the reserved 3/4 cup dumpling water gradually until a firm dough forms. Roll into one-inch balls and press an indentation in each with your thumb.

Finish the soup

Gently add the dumplings to the hot soup and cook for 30–40 minutes, until firm. Serve with optional scallions, cilantro, and crema.

Recipe Variations

Finish individual bowls with crema, scallions, or extra cilantro.

Tips for Success

Form small, evenly sized dumplings so they finish cooking together.
Masa gives the dumplings their structure, and queso fresco adds a mild, salty flavor. Have the dumpling water ready and add it gradually until the dough holds together.

Frequently Asked Questions

How do I know the dumplings are ready?

They should feel firm and hold their shape after 30–40 minutes in the hot soup.

How can I change the serving or topping?

Finish individual bowls with crema, scallions, or extra cilantro.

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