Step into Soulful Spoon Kitchen, where every dish is made to bring comfort and joy. Today, we’re sharing a heartwarming classic with a twist—Pinto Bean Soup with cheesy masa dumplings. Imagine tender beans slowly simmered until rich and flavorful, then paired with soft, pillowy dumplings filled with creamy queso fresco. Each spoonful is a perfect balance of cozy, rustic goodness and irresistible flavor. This isn’t just soup—it’s a warm hug in a bowl. Follow along as we show you how to create this nourishing recipe that will fill your home with inviting aromas and leave you coming back for seconds.
Ingredients
1 pound pinto beans
One onion
One 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)
Seasonings
4 tomato bullion cubes
1 teaspoons cumin
1 teaspoons pepper
1 teaspoons celery salt
1 teaspoons salt (for dumplings)
Directions
Search through beans wash and add to crockpot with 10 cups of water a whole onion, a whole head of garlic 4 bullion cubes and one stick of butter cook for five hours blend onion, garlic, and beans until smooth and run through a sieve and discard any pulp to make the dumplings use one cup of masa, 4 ounces of queso fresco, half a cup of cilantro, 2 tablespoons of oil and 1 teaspoon of salt mix until becomes a firm ball pinch off a piece and roll into an inch ball use your thumb to form a hole gently add these to the crockpot cook for 30 to 40 minutes until firm. Garnish with scallions, cilantro and Crema.