Pinto Bean Soup with Masa and Queso Oaxaca Dumplings (Belly Button Soup)

Instructions

1. Load the Crock Pot In a Crock Pot, add 2 slices bacon cut into pieces, 1 small chopped white onion, 1 diced garlic clove, 1 can (15 oz) chopped whole tomatoes, 4 cups pinto beans, 1 cup water, and 4 cups of the 8 cups chicken broth. Stir to combine the bacon, onion, garlic, tomatoes, pinto beans, 1 cup water, and 4 cups broth.
2. Slow cook the beans Cover the Crock Pot and cook the mixture of bacon, onion, garlic, tomatoes, 4 cups pinto beans, 1 cup water, and 4 cups chicken broth on LOW for about 8 hours, until the 4 cups pinto beans are very soft and flavorful.
3. Blend the bean base Working in batches, transfer the cooked mixture of bacon, onion, garlic, tomatoes, and 4 cups pinto beans from the Crock Pot to a blender. Purée each batch until completely smooth. Pour the blended bean mixture into a large soup pot and stir in the remaining 4 cups chicken broth (of the total 8 cups broth). Set the pot over medium heat, bring the bean soup base to a gentle simmer, then reduce the heat to low.
   Use caution when blending hot liquids; vent the blender lid and cover with a towel.
4. Season the soup base Stir 3/4 teaspoon of the total 1 teaspoon salt into the simmering bean soup base, reserving 1/4 teaspoon salt for the masa dough. Taste and adjust the 3/4 teaspoon salt in the bean base as needed, keeping in mind that you can add more salt later.
5. Mix the masa dough In a medium bowl, combine 1 cup corn masa flour with 3/4 cup water and 1/4 teaspoon salt (from the divided 1 teaspoon). Knead the mixture with your hands until the 1 cup masa flour and 3/4 cup water and 1/4 teaspoon salt form a coarse, somewhat dry dough.
6. Add cheese and herbs to masa Add 3 tablespoons crumbled queso Oaxaca, 1 tablespoon chopped cilantro leaves, and 1 tablespoon chopped mint leaves to the masa dough. Mix and knead for about 1 minute, until the masa, 3 tablespoons queso, 1 tablespoon cilantro, and 1 tablespoon mint become very soft and homogenous.
7. Shape the dumplings Begin forming dumplings by scooping up enough masa mixture to make 1-inch balls. Roll each ball of masa, queso, cilantro, and mint between your hands until smooth. Flatten each 1-inch ball slightly and press your thumb into the center to create a small “belly button” indentation.
8. Add dumplings to the soup With the bean soup base gently simmering over low heat, carefully drop the formed masa dumplings—each made from the masa, queso, cilantro, and mint mixture—one by one into the pot of pureed pinto beans and chicken broth. Once all dumplings are added, gently stir the soup with a wooden spoon to ensure the masa dumplings do not stick to the bottom.
9. Simmer until dumplings are cooked Partially cover the soup pot with a lid and let the bean soup with masa dumplings simmer gently for 15 to 20 minutes. During this time, the masa dumplings made from 1 cup masa, 3 tablespoons queso, 1 tablespoon cilantro, and 1 tablespoon mint will cook through and thicken the soup as they simmer.
10. Taste and adjust seasoning Taste the soup and add more of the remaining portion of the 1 teaspoon salt, or additional salt to taste, if needed. Adjust seasoning to your liking, keeping in mind the smokiness from 2 slices bacon and the richness from 8 cups chicken broth.
11. Serve with crema and garnishes Ladle the hot pinto bean soup with masa and queso Oaxaca dumplings into bowls. Top each serving with a spoonful of Mexican crema or sour cream. Garnish with sliced scallions, extra chopped mint leaves, extra chopped cilantro leaves, and a sprinkle of crushed dried chiles if you like more heat.