Ingredients
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1 lb Chirilagua Dried Red Beans
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8 1/2 cups water
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2 cloves garlic, crushed
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1/2 medium white onion
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1 tbsp finely chopped coriander
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1 tsp chopped onion
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1 tsp chopped green chilies
Dumplings
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1 cup MASECA corn flour
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1 chicken stock cube
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3/4 cup water
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4 oz mozzarella cheese
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Oil to taste
Steps
1
Mix beans and water in a large saucepan. Bring to a boil.
2
Once the water is boiling, add onion and garlic, lower heat and simmer for 1 to 2 hours. Keep an eye on dish to make sure there is always enough water (add more if necessary or reduce heat).
3
Adjust the seasoning to taste once beans are fully cooked.
4
Separate the bean stock from the beans.
5
Using a hand blender, blend 2 cups of bean stock with two cups of beans, coriander, chopped onion, chilies, and oil if desired. Add the rest of the bean stock and bring to boil.
Dumplings
1
Dissolve the stock cube in water.
2
Mix the corn flour with the stock, until you get a thick dough.
3
Roll spoonfuls of the dough into flat circles, using hands or rolling pin. Place a small piece of cheese in the middle and form a small ball keeping the cheese in the middle.
4
Add the dumplings to the soup and simmer for 30 minutes or until the dumplings are fully cooked.
Tips
Serve the soup in a bowl, top with chopped coriander and Rio Grande Olanchito cream
