(yields 4 servings)
2 cans of 560g of whole black beans
1 tablespoon oil (olive or your choice)
1/2 onion, finely chopped
1 tsp. epazote
2 sprigs of fresh Cilantro
For the Chochoyotes (dumplings):
½ teaspoon of salt (3g)
155ml of warm water
5-6 sprigs of fresh Cilantro, finely chopped
1. Heat the oil in a saucepan over medium heat, add the chopped onion and sauté lightly.
2. Add the beans and stock and cook over a low heat for 10 minutes.
3. Meanwhile, put the corn flour, salt and warm water in a bowl and mix well until you have a smooth, homogeneous batter. Add the chopped coriander and fold into the dough.
4. Make the "chochoyotes" by dividing the dough into 16 pieces and making a dimple in the middle of each one.
5. Add the chochoyotes to the beans and cook over a low heat until the chochoyotes float to the surface. Salt to taste, serve hot and enjoy.
NOTES: The chochoyotes can also be flavored with chives, epazote, chicharrón, or cheese. Lard or oil can also be added to the masa. They can also be made "plain," with no seasoning other than salt.
