Pinto Bean Soup with Queso Fresco Masa Dumplings - Dripping Springs, TX

Arrived and grounded with my darling aunt and uncle. The chance to slowly cook beans in a full kitchen with stocked fridge. A low simmer on a sunny afternoon. A wonderful change of bean pace. 

These beans are based off a recipe in Rancho Gordo Bean Club News (Q1 2022), itself inspired by Treasures of the Mexican Table. Even simplified, this would be a challenge to make in a van in an Instant Pot (there'd be masa caked up in the van forever!). 

Here goes:

Cook until done by the method of your choice, reserving the broth:

• 1 lb (2 Cups) Pinto Beans

Meanwhile, make masa ball dumplings by kneading together until it feels like dry play-doh:

• 1 Cup masa flour/harina
• 3/4 Cup water

Mix with and form into 1" balls and set aside:

• 2 Tbsp canola or safflower oil
• 1 Tbsp chopped cilantro leaves
• 1 Tbsp chopped mint leaves
• 2 Tbsp crumbled queso fresco

Back at the stove, sauté in a large pot until golden (~6 minutes):

• 2 Tbsp canola or safflower oil
• 1 white onion, chopped

Add in and sauté until fragrant (~1 minute):

• 1 garlic clove, minced

Add in and sauté until thick (~5 minutes):

• 2 Roma tomatoes, cored and chopped
• 1/2 tsp salt

Stir in and bring to boil, then reduce to simmer:

• Cooked and drained Pinto Beans
• 1 Cup of bean broth
• 4 Cups chicken or vegetable broth

Puree with an immersion blender until smooth, then bring to simmer for 15 to 20 minutes until dumplings are cooked through:

• 4 more Cups broth
• Masa balls

Serve in bowl topped with:

• Crumbled queso fresca
• Chopped cilantro
• Chopped mint
• Sliced scallions
• Seeded and chopped jalapeno
• Crushed red pepper