Soupy Black Beans with Dumplings

Name: Soupy Black Beans with Dumplings
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 ⁄ 2 lb. dried black beans; 1 1 ⁄ 3 cups white masa harina; 1 ⁄ 2 tsp. salt; 2 dried chipotle chiles; 1 dried ancho chile; 1 white onion, peeled and chopped; 1 clove garlic, peeled and chopped; 2 tbsp. extra-virgin olive oil; 1 lb. swiss chard; 1 sprig fresh epazote (optional)

Serves
serves 4

MAURA MCEVOY

In Mexico, this dish is made with xonequi, a leafy green grown in Veracruz. Swiss chard is the best substitute. Check your local Mexican grocer for epazote, a fragrant herb traditionally paired with black beans.

Ingredients

¹⁄₂ lb. dried black beans
1 ¹⁄₃ cups white masa harina
¹⁄₂ tsp. salt
2 dried chipotle chiles
1 dried ancho chile
1 white onion, peeled and chopped
1 clove garlic, peeled and chopped
2 tbsp. extra-virgin olive oil
1 lb. swiss chard
1 sprig fresh epazote (optional)

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Instructions

Step 1

Place beans in 4 cups cold water in a large saucepan and bring to a boil over medium heat. Drain and replace water. Simmer over medium-low heat until tender, about 45 minutes.

Step 2

Combine masa harina, salt, and 1⁄2 cup hot water in a small bowl. Knead until smooth, about 5 minutes, then cover and set aside for 1 hour.

Step 3

Rinse chiles, then place in a bowl, cover with hot water, and soak until soft, 15–20 minutes. Drain and carefully remove stems, veins, and seeds (see Handling Chiles). Purée with onions and garlic in a blender or food processor. Heat oil in a skillet over medium heat, add purée, and cook, stirring, for 5 minutes.

Step 4

Wash chard in several changes of water and discard stalks. Cook in a pot of salted boiling water over medium-high heat for 10 minutes. Drain, reserving 4 cups cooking liquid.

Step 5

Add chile purée, chard, and reserved liquid to beans. Cook over low heat until warm. Roll dough into 1" balls; dent each in the middle; add to soup. Add epazote, cover, and simmer for 10 minutes. Remove epazote. Serve hot.

Place beans in 4 cups cold water in a large saucepan and bring to a boil over medium heat. Drain and replace water. Simmer over medium-low heat until tender, about 45 minutes.
Combine masa harina, salt, and 1⁄2 cup hot water in a small bowl. Knead until smooth, about 5 minutes, then cover and set aside for 1 hour.
Rinse chiles, then place in a bowl, cover with hot water, and soak until soft, 15–20 minutes. Drain and carefully remove stems, veins, and seeds (see Handling Chiles). Purée with onions and garlic in a blender or food processor. Heat oil in a skillet over medium heat, add purée, and cook, stirring, for 5 minutes.
Wash chard in several changes of water and discard stalks. Cook in a pot of salted boiling water over medium-high heat for 10 minutes. Drain, reserving 4 cups cooking liquid.
Add chile purée, chard, and reserved liquid to beans. Cook over low heat until warm. Roll dough into 1" balls; dent each in the middle; add to soup. Add epazote, cover, and simmer for 10 minutes. Remove epazote. Serve hot.