Print
Black Bean Soup with Mini Sopes
This soup is great for prepping at the beginning of the week – the flavors are better day two. If you use canned beans, skip the pressure cooker and be sure to cook the aromatics (onion, celery, carrots) longer before you add the beans and carry on.
- Prep Time: 30
- Cook Time: 90
- Total Time: 2 hours
- Yield: 4 Servings 1x
Ingredients
Scale
Mini Sopes
- 1 cup maseca tamal
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup cilantro, finely chopped
- 1/3 cup vegetable shortening
- 1 cup warm water
Black Beans
- 4 stalks celery, grated
- 1 medium onion, grated
- 2 medium carrots, grated
- 3 tablespoons olive oil
- 1 1b. beans, soaked for 4 hours (optional)
- 1/2 teaspoon salt
- 4 – 5 cups of water (including the soaking water)
Black Bean Soup
- 2 dried chipotle chiles
- 1 dried ancho chile
- 1 white onion, peeled and chopped
- 1 clove garlic, peeled and chopped
- 1 tablespoon olive oil
- 1 can green chilis
- 1 can diced tomatoes with juice
- 1 teaspoon liquid smoke
- 1 teaspoon smoke paprika
- 1 – 3 tablespoons chili powder
- 2 tablespoons red wine vinegar
- 1 bunch swiss chard, stems removed and chopped, or 4 cups chopped turnip or radish greens, or 4 cups of spinach, tough stems removed and chopped
Garnish Options
- green or red onions
- cilantro
- corn chips (if you skip the sopes)
- lime juice
- radish
- salad turnips
- grated kohl rabi
- avocado
Instructions
- Mix maseca tamal, salt, baking powder and cilantro in large bowl. Cut in vegetable shortening until evenly distributed. Slowly add warm water until dough forms. Knead for 5 minutes and then let sit for an hour.
- Take approximately 1 tablespoon dough per sope. Roll into sphere of approximately 1 inch in diameter. Press flat on a surface like your cutting board.
- Place your newly-formed sopes on a plate under plastic wrap and repeat this step until you have used up all the dough.
- Once ready, place the sopes in a heated skillet. Cook until browned and crispy, about 5 minutes per side. Remove from pan and cut into quarters for using on top of soup.
- Set your instant pot to saute and heat the olive oil. Add the grated vegetables and cook until softened, about 10 minutes. Add water, beans, and salt. Add just enough water to cover the beans.
- Set instant pot to high pressure and cook beans for 6 minutes. Natural release the beans for at least 30 minutes and up to an hour. Reserve 4 cups of the beans and broth. Save or freeze the remaining beans for use later.
- Soak dried chilis in hot water for 30 minutes or until softened. Carefully remove seeds and stems. Place in a small bowl or immersion blender beaker and process with onions and garlic. Thin with bean broth as needed.
- Heat 1 tablespoon olive oil in a heavy bottomed soup pot. Saute the chile and onion mix for five minutes. Add green chilis, diced tomatoes, liquid smoke, paprika and chili powder. Stir until evenly mixed and continue cooking until fragrant.
- Add 4 cups of reserved black beans and broth. Bring to a simmer and cook until the desired thickness as been achieved, 10 – 20 minutes. Add red wine vinegar and chopped greens. Cook for 5 more minutes.
- Serve with garnishes.
https://www.saveur.com/article/Recipes/Soupy-Black-Beans-with-Dumplings
https://pinaenlacocina.com/2015/07/05/chochoyotes-corn-masa-dumplings/
https://www.thespruceeats.com/chochoyotes-mexicos-answer-to-dumplings-4121347