Pinto Bean Soup with Masa and Queso Fresco Dumplings

Name: Pinto Bean Soup with Masa and Queso Fresco Dumplings
Ingredients: 4 tablespoons canola or safflower oil (divided); 1/2 white onion (chopped); 1 garlic clove; 1/2 pound (about 2) ripe Roma tomatoes (cored and chopped); 3/4 teaspoon kosher or sea salt (divided, or to taste); 3 cups cooked pinto beans (with 1 cup of their cooking broth); 8 cups chicken or vegetable broth (divided); 1 cup corn masa flour (preferably the masa harina mix for tamales, but masa harina for tortillas also works); 3/4 cup water; 2 tablespoons crumbled queso fresco; 1 tablespoon chopped cilantro leaves; 1 tablespoon chopped mint leaves; Mexican crema (optional, for garnish); Sliced scallions (mint, cilantro and crushed dried chiltepín chiles or chiles de árbol, optional, for garnish)

"Pinto Bean Soup with Masa and Queso Fresco Dumplings recipe from Pati’s Mexican Table Season 8, Episode 7 “Jinetes, Adventure in the Mountains”..."

INGREDIENTS

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4 tablespoons canola or safflower oil (divided)

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1/2 white onion (chopped)

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1 garlic clove

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1/2 pound (about 2) ripe Roma tomatoes (cored and chopped)

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3/4 teaspoon kosher or sea salt (divided, or to taste)

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3 cups cooked pinto beans (with 1 cup of their cooking broth)

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8 cups chicken or vegetable broth (divided)

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1 cup corn masa flour (preferably the masa harina mix for tamales, but masa harina for tortillas also works)

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3/4 cup water

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2 tablespoons crumbled queso fresco

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1 tablespoon chopped cilantro leaves

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1 tablespoon chopped mint leaves

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Mexican crema (optional, for garnish)

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Sliced scallions (mint, cilantro and crushed dried chiltepín chiles or chiles de árbol, optional, for garnish)

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