Black Bean Soup with Jarochitos
This delicious recipe is quick and simple and so delicious in flavor. The beans need very little to be a hearty soup and the dumplings, like little bits of tamale, make a delightful addition to the meal.
1 onion, chopped
2 cloves garlic, minced
2 Tbsp.fat (bacon grease, lard, shmaltz, oil)
3 (15 oz.) can black beans, undrained
2 c. broth (vegetable, pork, chicken, whatever)
1 bay leaf
2 jalapeno peppers
1 c. masa flour
1 tsp. salt
3/4 c. warm water
2 Tbsp. margarine, melted
Cilantro, red or green onions, and cojitas cheese to serve
In a bowl add the margarine, warm water, and salt. Add the masa all at once and mix to combine. Remove from the bowl and knead for a minute or too, just until well combined. Break in one tablespoon sized pieces and roll in to a ball. Press your thumb in to the middle to squish flat.
Place the jalapenos directly on a hot burner on the stove and char on 4 sides. Place in a plastic bag and seal. Leave for at least 10 minutes. Remove from the bag, rub off the skin on the outside and chop. If you want it less spicy slit the pepper down the middle and remove the seeds before chopping.
Heat your fat in a large soup pot. Add the onion and saute until translucent. Add the garlic and cook for 1 minute or two, just until fragrant. Add the black beans, broth, chopped jalapeno, and bay leaf and bring to a boil. Reduce the heat to medium and keep simmering.
Drop the formed corn dumplings in the soup and simmer until they start to float to the top. Simmer for at least 5 minutes more and then remove one and taste it to check for doneness. If it's cooked remove from the stove, if not keep simmering until they are.
Serve with chopped red or green onion, cilantro, and cojita cheese.