Name: Pinto Bean Soup with Masa and Queso Fresco Dumplings
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
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)