Pinto Bean Soup with Masa and Queso Fresco Dumplings

tomatocilantroMexican crema

Pinto Bean Soup with Masa and Queso Fresco Dumplings

Pinto Bean Soup with Masa and Queso Fresco Dumplings

Sopa de Ombligo 

Recipe Yield

6 servings

Cooking time

55 minutes

Rate this recipe

4.86 from 7 votes

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

To Prepare

  • Heat 2 tablespoons of oil in a large, heavy soup pot or casserole over medium-high heat. Add the onion and cook for 5 to 6 minutes until it has completely softened, the edges are golden brown, and there is a toasted and sweet aroma wafting from the pot. Add the garlic clove and and cook for another minute until the garlic is fragrant and has colored. Stir in the tomatoes and 1/2 teaspoon salt and cook for 5 minutes until the tomatoes have cooked down to a soft, thick paste.
  • Add the beans along with 1 cup of their broth, as well as 4 cups of the chicken or vegetable broth. Bring to a boil, reduce heat to medium, cover partially and simmer for 10 minutes. The beans should be completely soft and the broth thick and soupy.
  • Meanwhile, prepare the masa for the dumplings. In a medium bowl, combine the corn masa flour with the water and 1/4 teaspoon salt. Knead together with your hands. The dough will be very coarse and seem dry. Add the remaining 2 tablespoons of oil, queso fresco, cilantro, and mint, and mix together until the dough is very soft and homogenous, about 1 minute. Set aside.
  • Working in batches, puree the pinto bean soup in a blender until completely smooth. Pour back into the soup pot and whisk or stir in the remaining 4 cups chicken or vegetable broth. Set over medium heat and bring to a simmer. Reduce heat to low.
  • Begin forming the dumplings. Scoop up enough masa to make 1-inch balls, roll them between your hands (moisten your hands with water if they stick and, one-by-one, gently drop them into the soup. Once all the masa balls have been shaped and added to the soup, gently stir with a wooden spoon to make sure none stick to the bottom. Cover the pot partially with a lid and let the soup simmer gently for 15 to 20 more minutes until the masa dumplings are cooked through. They will thicken the soup as they simmer.
  • Taste the soup for salt and add more if need be. Serve hot, garnishing each bowl with a spoonful of fresh Mexican cream if desired. You may also sprinkle on some sliced scallions, mint, cilantro, and crushed chiltepín chiles or chiles de árbol for a punch of heat.
  • Note: If you are lucky enough to live next to a tortilleria or store that sells fresh corn masa, already mixed, go for it! You will need about 3/4 pound. Just mix it with the queso fresco, oil, mint, cilantro, and salt. If you can’t get ahold of fresh masa, rest assured that the corn masa made with masa harina for tamales or tortillas will still be excellent. If you have a choice between corn masa flour for tamales or for tortillas (they are two different products; masa harina for tamales will say so on the package), go for the tamal mix for these dumplings. The masa harina for tortillas is finer than the flour for tamales, but it will still work.

Comments

102comments inPinto Bean Soup with Masa and Queso Fresco Dumplings

  1. Sarah Miranda

    May 15

    Hi Pati!
    I love watching your videos on YouTube 🙂 You are such a happy & enthusiastic chef. Your love for Mexican cuisine is inspiring. I am a Romanian that married a Mexican so I love trying authentic Mexican recipes.
    So, I just finished a bowl of this and it was SO delicious! Definitely a keeper. The problem for me was that almost all my dumplings fell apart or disintegrated in the soup. Is it because I used instant corn masa flour? (That is what my husband brought home from the grocery store lol)
    Even so, it thickened the soup perfectly and I can’t wait to try more of your recipes. I would definitely make this again as well.
    Thank you so much!!

    1. Pati Jinich

      May 23

      So glad you guys liked the Soup Sarah, next time try the masa for tamales, it will work better. Enjoy!

  2. Linda

    May 11

    We made this soup last night (I had cooked the pinto beans the day before and kept out 3 cups of beans and 1 c of the cooking liquid. I also saved all of the cooking liquid to serve as the broth in the soup). I also added some granulated chicken soup mix to the broth, 1 t per cup of cooking liquid). The soup was delicious! I formed the dumplings both as suggested in the recipe (1″ balls) and as you made them on the television program (with an indention in the middle, or “belly button”). I wanted to see if they would taste differently regarding density after cooking or if they would hold together to the same extent. Both versions worked very well, but I think those with the indentions were perhaps cooked in the most delicate way. We loved the recipe and will have the remaining soup tonight. We topped the soup with chopped cilantro, parsley and diced fresh jalapeno (mild). This was such a good recipe and we will make it regularly! Thank you for all you are doing!

    1. Pati Jinich

      May 23

      Thanks so much for the detailed review Linda, I am so glad you and your family liked this soup. Hugs to all 🙂

  3. Ann

    May 06

    This is now one of my favorites. Thank you for sharing this delicious recipe.

    1. Pati Jinich

      May 10

      So glad you like this soup Ann, yay!

  4. Martha

    Apr 22

    This soup is great! Very easy and so tasty. The mint is essential. I have never worked with masa before but I think the dumplings turned out pretty well. The soup didn’t thicken like I expected but still delicious and I will make again!

    1. Pati Jinich

      Apr 25

      So glad you liked it Martha, thanks for the review 😉

  5. Torrie

    Apr 22

    These were so tasty! I will need to practice more with the dumplings because some fell apart a bit in the soup while cooking, but still delicious. I ended up adding an egg to help hold them together, which worked well, but will certainly try again with the original recipe. I love the texture the masa dumplings gives to the soup. My three boys love to help out in the kitchen and they had so much fun with this recipe. Gracias!

    1. Pati Jinich

      Apr 30

      Thanks so much for the feedback Torrie, so glad the soup was fun to prepare and yummy to eat. Hugs to all!

  6. Ayrnn

    Apr 21

    Hola Pati! Quick question. Do you think this recipe would be as good if I use epazote instead of the mint? Just wondering if it will still be as delicious!? What are your thoughts?

    1. Pati Jinich

      Apr 25

      I think it would be yummy with epazote but a completely different flavor. Just make sure you are careful with how much epazote you use, remember it is very pungent. If you decide to go for it, let me know how it comes out Ayrnn, good luck!

  7. Janelle

    Apr 13

    I made this for my husband and son tonight. This soup is wonderful! Thank you.

    1. Pati Jinich

      Apr 30

      So glad to read your family enjoyed this soup Janelle 😉

  8. Haydee Licari

    Mar 28

    Oh my Goodness! I remember my grandma used to make me this soup when I was little! Thank you for sharing this recipe! I am definitely making it ! Thank you!💕💕💕👏🏼👏🏼👏🏼🥰

    1. Pati Jinich

      Apr 11

      My pleasure Haydee, hope you like it! 🙂

  9. Darlean C. Arellano

    Mar 28

    Senora Pati
    What a fun and ❤ warming soup any day of the week! I surprised my Mexican neighbors and thought I can up with the creative name, but I said no…A secret friend did YOU! They loved it tremendously. I accompanied it with a side of pickled chili Manzanos and white onions. Thank you for sharing your culinary visions and reciepes. Your boys have grown to wonderful young men. ( I watch you on Create ) Dios te Bendiga

    1. Pati Jinich

      Apr 11

      Thanks so much Darlean for your kind words and for sharing with your neighbors, so glad everyone enjoyed the Sopa de Ombligo, yay!

  10. Holly Boughton

    Mar 20

    Wow Pati!!! So good. I will make this again and again. Thank you for your amazing recipies!!!!💃

    1. Pati Jinich

      Mar 20

      So glad you liked this Sopa Holly, I love it as well. Un abrazo!

  11. Julie

    Feb 26

    My husband lived in Oaxaca five years and we have been back many times. I had never made this soup but is now one of my favorites! If you can’t be in Mexico then bring Mexico home to you! Thanks for all your wonderful recipes!!

    1. Pati Jinich

      Mar 07

      Absolutely Julie! So glad to read you’ve had the chance to visit Oaxaca a lot, isn’t it a magical place? Un abrazo to both of you.

  12. Shagirlie

    Feb 17

    I really like this recipe. It’s different than any other soup I’ve made. I enjoyed all the flavors. The mint in the dumplings was a great touch. I had a half a smoked chicken leftover from earlier in the week so I cleaned it, cubed it, and added it to the soup towards the end. I put some of the smoked chicken bones in the pinto beans when I cooked them. At the very end, I added the gelatin from the chicken to the soup, too. It all blended really well together and was quite delicious. I love all the flavors and the dumplings are perfect. The chicken added a wonderful smokiness and heartiness to an already fantastic soup.

    1. Pati Jinich

      Feb 20

      Wow, love the way you made this recipe your own! Thanks for sharing 😉

  13. Janet Serrano

    Jan 16

    Simply deliciosa! My boys were not sure what to think while I was making it but after smelling the aromas and tasting it they approved and I loved how easy and quick it was to make! The dumplings were like yummy little pillows to compliment the flavorful bean goodness . I will be making this again very soon! Thank you for all your yummy authentic recipes!

    1. Pati Jinich

      Jan 17

      Thanks so much for your feedback Janet, so glad the boys approved!

  14. Rita Yee

    Dec 23

    I made this last night, using some masa mix I had left in the freezer from making tamales, with thoughts of using that for the dumplings. Apparently, this is a different density of masa mix as it completely dissolved in the soup. I will try again using the dumpling instructions provided in this recipe. I also forgot to buy Roma tomatoes. I had some Rotel tomatoes and chiles in the pantry, so used 2 cans of those. Even with the dumplings dissolved, this soup was awesome. I do believe I’ll use the canned Rotel tomatoes when I try it again.

    1. Pati Jinich

      Dec 24

      Thanks for the feedback Rita! Yes, this dumplings are different than tamales masa, but so glad to hear you liked the soup anyway, I am sure the dissolved masa gave it a nice texture as well 😉

  15. Pat Gonzalez

    Dec 19

    Pati, it has been a while since I saw the episode, but I was intrigued by your entire trip to Sonora. I saw this recipe and knew I wanted to make it. Tonight I decided to try it. Of course as usual I lacked a few ingredients but I improvised. I cooked a couple of slices of pork belly and a few veggies and a chipotle pepper and a bit of the sauce. I loved the Smokey flavor of the pepper. My husband loved it. I didn’t have cilantro but I made a cabbage slaw with sliced radishes with a vinaigrette to top the soup. Delish. Thank you. You have so inspired my cooking style.
    Patty G.

    1. Pati Jinich

      Dec 21

      Gracias Patty! Love it when you guys make my recipes your own by playing with fun ingredients, enjoy!

  16. JJ Alexander

    Sep 30

    Hi Pati, I saw you make this soup and had to try it. It is very delicious and unusual.
    Two things I’ve done to make it a main dish soup, added more vegetables and a little chicken.
    Also, my family loves this soup and they are crazy about the dumplings, so much so that I now
    make a double batch of dumpling dough and put half in the freezer for a future pot of this
    wonderful soup. Thanks for the great recipe!

    1. Pati Jinich

      Oct 04

      Thanks so much JJ, I hear you, the dumplings are beyond! Enjoy you guys 😉

  17. Damien

    Sep 28

    Hola….. Comfort food at its finest..

    1. Pati Jinich

      Oct 04

      I know! Glad you liked them Damien 🙂

  18. Trish Guthrie

    Sep 23

    Hola Pati!! I had such a great time making this soup with my kids. They LOVED the dumplings. My son, who is Mr. Picky, had 2 helpings! I will have to make more next time. Thanks for such wonderful recipes and your awesome show.

    1. Pati Jinich

      Sep 24

      Thanks for tuning in Trish, so glad the littles approved, enjoy!

  19. Dani

    Sep 21

    Saw this recipe yesterday. Can not wait to try it! Looks so good!!

    1. Pati Jinich

      Sep 24

      It is GOOD 🙂 Thank you Dani.

  20. Heattie

    Aug 08

    One of my new comfort foods! I’ve had great success down under (Australia) with this recipe. I found the masa harina flour and used soft paneer cheese as a substitute for Queso Fresco. It was soooo delicious! I can’t get over how the simple ingredients of pinto beans and tomatoes make such a tasty soup plus the dumplings make it so satisfying – especially on a freezing cold and wet Sunday here in the southern hemisphere…. I’ll be making this again for family and friends!
    Thank you so much Patti 🙂 🙂

    1. Pati Jinich

      Aug 11

      Thanks to you Heattie, happy to hear you were able to get your hands on some masa harina. I’m sure paneer was also delicious in this soup, enjoy 😉

  21. Medtran49

    Aug 04

    We really liked this.

    1. Pati Jinich

      Aug 04

      Thank you!

  22. Heattie

    Jul 31

    I’m in far away Australia …. and this looks like a great recipe to try with my grandchildren this week (during this pandemic lockdown). Just hope I can find the masa flour here.
    Thank you

    1. Pati Jinich

      Aug 05

      Crossing my fingers for you to find it Heattie, it is really a yummy soup and fun to prepare with kids. Good luck!

  23. Andrea

    Jul 09

    Made this for dinner tonight and it turned out as delicious as we expected after seeing it on your show. Will definitely be making it again! Thanks so much for your wonderful show! Our whole family enjoys it! Next we want to make that bread pudding from the same episode. Thanks again and take care!

    1. Pati Jinich

      Jul 12

      Gracias Andrea, this soup is so hearty and filling, it is like a whole meal! Glad you guys liked it 🙂

  24. Ashley

    Jul 05

    Muchas gracias Pati! I’m almost finished cooking this soup and it smells wonderful. My husband and I love you show. We can’t wait to try more recipes!

    1. Pati Jinich

      Jul 08

      Gracias a ti Ashley, enjoy!

  25. Mark

    Jun 24

    Hola Pati!
    I wanted to thank you for this delicioso recipe! We saw this episode last week and before I could mention how good it sounded, my wife beat me to it. I made it this evening, and it was so good. I squeezed a bit of lime juice in mine, and sprinkled a bit of cotija cheese on top. I printed off several other recipes, and can’t wait to try them.

    1. Pati Jinich

      Jun 27

      Lime juice and cotija cheese! Yummy additions Mark, I am sure your soup was delicious 😉 My best to you and your wife.

  26. Mari

    Jun 05

    Absolutely delicious! I have made this recipe twice since seeing it on PBS in April. I doubled the recipe both times because we love this so much and we love having leftovers for the next day . The only changes I made were to hold back about 1 cup of the broth to produce a stronger Bean flavor. Also, I used an immersion blender and decided to leave some chunks of beans throughout the soup for more texture. Can you tell that we like our beans? I was amazed at how the Masa dumplings impart a wonderful Masa dough flavor into the broth itself. This is a perfect comfort soup during the covid-19 pandemic.

    1. Pati Jinich

      Jun 10

      Thank you so much for the feedback Mari, wonderful ideas, thanks for sharing 😉

  27. Michelle Gamboa

    May 20

    I just made this soup and it was so delicious!! I love your show!! Thank you Pati!

    1. Pati Jinich

      May 20

      So glad you liked it Michelle!

  28. Shannon F

    May 17

    We made this for Mother’s Day dinner because my mom had two teeth pulled the week before – ouch – and we wanted something ‘souper’ easy….It was GREAT!! The soup is so flavorful it can be eaten by itself, but who can resist dumplings?? I love the extras you added to the masa in this recipe. We’re having the leftovers tonight with fresh dumplings because of course those got gobbled up the first go-round. Thank you so much for introducing us all to the vast array of Mexican dishes, as well as giving the personal background into the different cultures. We love every episode!

    1. Pati Jinich

      May 23

      Thanks so much Shannon for your message, glad to hear this soup was spot on. I hope your Mom was not in bad pain for a long time!

  29. Morgan Evatt

    May 11

    Pati, my whole family loves your show including my kids 7, 5, 3. My husband and I lived in Mexico for a year and love authentic Mexican food. We are having Sopa de ombligo for dinner tonight. What do you recommend to serve alongside it?

    1. Pati Jinich

      May 11

      Hey Morgan, thanks for your message! This soup is super hearty and filling because of the masa dumplings, I think it makes it a full meal by itself, so maybe just have some salad on the side for something fresh, how about this: https://patijinich.com/pati_2020/chayote-apple-and-jicama-salad-with-avocado-and-pepita-dressing/

  30. Jesse T

    May 08

    Saw it last night, gonna make it tomorrow!!! I love “bean broth” so this should be amazing.

    1. Pati Jinich

      May 11

      It is really delicious Jesse, hope you like it!

  31. Francine

    May 08

    I just saw you make this on tv and it looks so good…I hope will taste as good as yours. I love watching your shows and wish I was young again and could cook like you. Thank you for all your recipes and tours of Mexico. I’m Italian and our cultures are so similar. I can’t wait for your new season.

    1. Pati Jinich

      May 11

      Thanks so much for the kind words Francine; stay tuned, the new season will start airing this Fall 😉

  32. Debra Barba

    May 08

    What is the name of the mini wood molcajete you used to crush the peppers?

    1. Pati Jinich

      May 11

      Hi Debra, I don’t think it has a particular name, we just call it a molinito or little grinder. It is a great tool, but I don’t think it is easy to find 🙂

  33. Steve Gilbert

    May 07

    Hi Pati, your programs are inspirational & fueled by boundless enthusiasm & culinary genius! We just caught this episode tonight, and plan on making a batch of your ‘Belly Button’ soup. Happen to have made chicken stock today & theres a bag of pinto beans on the shelf so perfect timing. Plus have some smoke dried chiltepins to crumble on the finished soup – that came from the Mercado in Nuevo Laredo a LONG time ago, but have kept quite well, still packing good heat & flavor. Thank you, all the best to you and family and stay safe!

    1. Pati Jinich

      May 11

      Wow Steve, you have all you need! Thanks for trying this recipe, let me know how it comes out 😉

  34. Amber

    May 06

    Thanks for the great recipe. I love the cheese and herbs in the chochoyotes! I’ve made this before and decided I wanted some subtle heat so this time I added 2 dried Arbol chiles to the beans along with the onion and tomato. And then puréed with everything else. Turned out to be a great addition.

    I also doubled the beans portion of the recipe and set it aside after I puréed it. Planning to use it for enfrijoladas later in the week!

    1. Pati Jinich

      May 11

      Great Amber, love chiles de arbol!

  35. Elena De' La Rosa

    May 03

    I love you program once I seen how delicious this soup looked I just have to try your recipe. Thank you Elena D.I will remain a true supporter of your program, youre an amazing chef 🙏💓💋

    1. Pati Jinich

      May 03

      Thanks so much Elena for the kind words 😉 Thrilled that you will be trying this recipe!

  36. Steven Douglas

    May 03

    Beautiful food from a beautiful woman with a beautiful heart. Que rica!!

    1. Pati Jinich

      May 03

      Thank you Steven!

  37. Gabriel Naranjo (from Michigan)

    May 02

    I just watched this episode and I fell in love with that amazing sopa. We have an amazing Mexicano grocery store in Detroit and the next time I visit, I am getting the masa to make the dumplings. I LOVE your show and your amazing country! Thank you for bringing your beautiful smile and awesome recipes for us to recreate in our own kitchens.

    1. Pati Jinich

      May 04

      Thank you so much Gabriel! Love to read that you enjoyed this soup 😉

  38. Cherise

    Apr 30

    Hi Pati, I was making tortillas and had leftover masa and remembered your belly button soup because it looked so simple and yummy. I didn’t look up the recipe because I was already in the kitchen so mine isn’t the same but the idea was there. We had just finish making a fresh pot of beans for dinner also. I drained the liquid into a new pot and added some of the beans. Into the masa, I mixed garlic powder, oregano, and cotija (didn’t have queso fresco) and dropped them into the bean juice. The result was delicious. Yay for leftovers! Thank you for the inspiration.

    1. Pati Jinich

      May 13

      That’s a perfect use for left over masa Cherise, great job!

  39. Elizabeth

    Apr 18

    Pati. Ame verte hoy en tv y te busque en Instagram eres extraordinaria !! No pude ver en la receta de hoy que tipo de carne usaste. No soy muy buena en elegir buena carne. Preparaste una base de papas chorizo cebollas trocitos de carne y un huesito en el top y la sal sita de tomate y jalapeño eso se veía tan delicioso. felicitaciones !!! Y también quisiera consultarte que tipo de queso blanco le pones a tus recipes ( brand). Mucha gracias Un Beso

    1. Pati Jinich

      Apr 19

      Gracias Elizabeth! Esa receta que es la de Carne y Huevos con Hash de Papa y Salsita Asada lleva sirloin steak, aqui puedes encontrar la receta completa https://patijinich.com/pati_2020/sinaloa-steak-and-eggs-over-potato-hash-with-roasted-salsita/. Normalmente utilizo queso fresco en mis recetas, de cualquier marca que tengan en el mercado latino en ese momento, por ejemplo FUD o Cacique 😉

  40. Shelley Volinsky

    Apr 11

    Hello. I saw you make this on television and thought it sounded interesting. A great meatless meal. I followed your recipe exactly and looked just like your picture and it WAS AMAZING!!! I love your show.

    1. Pati Jinich

      Apr 19

      Thanks so much Shelley! Stay tuned as the new Season is coming out in the Fall and it is going to be so much fun 😉

  41. Sel Runn

    Apr 08

    Hi Pati, what a wonderful show of not only recipes but the travels you make. Though we have been through beautiful Mexico, there has much we have missed. With you show we have learned about the different corners of this country and the people. What a wonderful life these kind and respectable people have. Someday we look forward returning. We look forward to your show and the many places you are so lucky to go. Thank you

    1. Pati Jinich

      Apr 09

      Thanks so much Sel for you kind words about the Show and my beautiful Mexico, you made my day 😉

  42. Judith Stewart

    Mar 29

    This seems like the comfort food we all need right now!

    1. Pati Jinich

      Apr 02

      It is really comforting and delicious Judith, hope you give it a try. Stay safe!

  43. Mariana G.

    Mar 29

    Hola Pati! Mire su programa por primera vez en PBS y aunque soy nacida en Mexico creída en los Estados Unido nunca he hecho esta receta. La hice ahora y toda mi familia le encantó! Estoy emocionada de ver su programa y continuar cocinar sus recetas! Muchas gracia Pati es muy simpática y le deseo mucho éxito!

    I recommend this soup it’s a perfect hardy soup for cold rainy days any day and especially to enjoy while we are indoors during these times!

    1. Pati Jinich

      Apr 02

      Gracias Mariana! Que alegria saber que la familia disfruto mucho de esta sopa, es de mis favoritas. Gracias por ver el programa 😉

  44. Cheri Gracier

    Mar 24

    My husband and I love watching Pati Sundays on PBS. I just made”Bellybutton Soup”, I have say so easy and a major plus, all ingredients are easily available. It is fantastic definitely a keeper!!!!

    1. Pati Jinich

      Mar 26

      Good job Cheri! Thanks for trying this recipe, you know how much I love soups!

  45. Ernestina Kimball

    Feb 13

    Pati, do you have a recipe for making queso fresco?

    1. Pati Jinich

      Feb 18

      Hi Ernestina, I do not have a recipe at the moment but I might surprise you soon! Stay tuned 😉

  46. Matt J.

    Jan 31

    I love this soup! I was able to easily make it vegan by using plant-based queso fresco and crema. I was surprised by how much time I needed to make the soup but it was certainly worth the effort! I saw Pati make this on her show and new I could adapt it to my vegan lifestyle. I love the show (I have several shows saved forever on my DVR) and can adapt many of the recipes. How about an episode with Mexican vegan/vegetarian meals?

    1. Pati Jinich

      Jan 31

      Hi Matt, thanks for the suggestion! Actually, Episode 13 of Season 2 of the show is all about vegetarian. You can find more information and recipes here https://patijinich.com/pati_2020/show/patis-mexican-table-season-2/

  47. Melinda Lopez

    Jan 11

    How can I find the episode to watch again?

    1. Pati Jinich

      Jan 13

      This recipe is from Season 8, Episode 7 “Jinetes, Adventure in the Mountains.” You can check for a rerun here: http://www.tracmedia.com/LOL/PatisMexicanTable2/ or find it on Amazon: https://www.amazon.com/gp/video/detail/B081P2YKWX/ Enjoy the soup and episode, Melinda!

  48. JG

    Dec 16

    Recipe is excellent. Tastes amazing. Thanks Pati!

    1. Pati Jinich

      Dec 16

      Thank YOU JG.

  49. Donna

    Dec 12

    Love your show! When you say 3 cups cooked pinto beans… Which recipe of yours, would you recommend for cooking the beans first? I thought it might be your Frijoles de Olla? Can’t wait to make this this weekend, thanks!

    1. Pati Jinich

      Dec 13

      Exactly! You can use this recipe, Donna: https://patijinich.com/pati_2020/frijoles_de_olla/

  50. Barbara

    Dec 04

    It looks like you put a thumbprint into your dumplings after rolling them into 1” balls. Is that the case? Or are they rolled like gnocchi?

    1. Pati Jinich

      Dec 12

      Yes I do! Roll the dough into 1-inch balls, then, with your little finger, make a dimple in the middle of each dumpling.

  51. Loonchick

    Dec 03

    It looks like the dumplings are flattened in the picture. Did you leave out a step?

    1. Pati Jinich

      Dec 12

      Oh no, I just put a little finger imprint in them, Loonchick. I first, roll the dumplings into 1-inch balls, then, with my little finger, I make a dimple in them.

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