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Receta Bean Soup And Dumplings

by CookEatShare Cookbook

Ingredientes

2 1/2 c. dry pinto beans 10 c. water 4 ounce. salt pork, diced (1 c.) 1 c. minced onion 1 clove garlic, chopped

1 1/2 teaspoon salt 1 teaspoon chili pwdr Dash pepper Tamale dumplings

Direcciones

1. Rinse pinto beans. Place in large saucepan and add in water. Soak overnight. (Or possibly, bring beans to boiling; reduce heat and simmer 2 min. Remove from heat. Cover; let stand 1 hour. Don't drain. Add in salt pork, minced onion, garlic, salt, chili pwdr, and pepper to the beans. Bring to boiling. Reduce heat and simmer, covered, for 1 hour. Remove 1 c. of bean liquid; set aside to cold. Continue cooking beans 1 1/2 to 2 hrs or possibly till tender.
2. Meanwhile, prepare the Tamale Dumplings. When beans are tender, mash beans slightly and stir in remainder of meat from dumplings. Drop Tamale Dumplings into simmering beans. Cover tightly; cook 30 min more. Serve in soup bowls. Makes 6 to 8 servings.
3. TAMALE DUMPLINGS: In skillet cook 1/2 lb. grnd beef and 1/4 c. minced onion till meat is browned and onion is tender. Drain off the excess fat. Stir in 2 tsp. chili pwdr, 1/4 tsp. salt, and dash pepper. Set aside to cold. In bowl combine 1 1/2 c. yellow cornmeal, 3/4 c. all purpose flour, 2 tsp. baking pwdr, 1 tsp. salt, and 1 tsp. sugar. Add in the 1 c. cooled bean liquid, stirring till mix is combined.
4. Divide the cornmeal mix into 16 portions. With lightly floured hands, shape each portion around a teaspoonful of meat mix to create a ball. (Stir remaining meat into beans).

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