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Good Vibes Cooking

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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Course: Main Course
Ingredients Equipment Method Video Notes

Ingredients
  

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

Equipment

  • Slow cooker

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Gently add the dumplings to the hot soup and cook for 30–40 minutes, until firm. Serve with optional scallions, cilantro, and crema.

Video

Notes

Form small, evenly sized dumplings so they finish cooking together.