Corn and Beans are a staple in most Latin American countries. These humble ingredients are not only delicious, they are also full of nutrients.
A bowl of this soup will keep you going for the rest of the day.
For this recipe we used Salvadoran red beans, but you can substitute them for red kidney beans.
As for the chillies I used green bird eye chilli.
Prep Time | 30 minutes
Cooking Time | 2 hours 30 minutes
Difficulty | Medium
500g Red Beans or Red Kidney Beans
4 garlic cloves crushed
½ medium white onion
1 tbsp finely chopped coriander
1 tsp chopped onion
1 tsp chopped green chillies (bird’s eye)
1 cup of maize flour
1 chicken stock cube ( use veg stock cube if you want to keep the dish vegetarian)
100 g mozzarella cheese
1 tsp chopped white oni on
- In a big sauce pan, pour the beans and the water. Bring the water to boil.
- Once the water is boiling add the onion and garlic, lower the heat and simmer for 1 to 2 hours. Keep an eye on them so that they always have enough water.
- Adjust the seasoning once they are fully cooked.
- Separate the bean stock from the beans.
- Using a hand blender, blend 2 cup of bean stock with two cups of beans, the coriander, chopped onion and chillies. Add the rest of the bean stock and bring to boil.
- Dissolve the stock cube in the water.
- Mix the maize flour with the stock, until you get a thick dough.
- Roll spoonfuls of the dough into flat circles, place a small piece of cheese in the middle and form a small ball keeping the cheese in the middle.
- Add the dumplings to the soup and simmer for 30 minutes or until the dumplings are fully cooked.
Serve the soup in a bowl, top up with chopped coriander and cream.