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Beans served with small masa dumplings in a flavorful broth, an Oaxacan specialty. This vegetarian, protein-rich family soup-stew showcases the comforting marriage of corn masa and beans.
Rinse the dried black beans thoroughly. Place them in a large pot with 8 cups of water, the halved onion, 2 garlic cloves, bay leaves, and 1 tsp salt. Bring to a boil over medium-high heat.
Reduce heat to low and simmer beans gently, partially covered, for about 75–90 minutes until beans are quite tender. Check occasionally and add hot water as needed to keep beans fully submerged.
While beans cook, in a medium bowl whisk masa harina and 1/2 tsp salt. Gradually stir in warm water to form a soft dough. Knead until smooth, cover, and rest for 10 minutes.
Portion the masa dough into small balls (about 1 inch wide). Press a small dimple in the center of each ball with your finger to form chochoyotes.
When beans are tender, heat vegetable oil in a skillet over medium heat. Sauté the remaining minced garlic, oregano, and black pepper until fragrant (about 1 minute). Add this aromatic oil to the pot of beans and bring back to a gentle simmer.
Drop chochoyotes gently into the simmering bean soup. Simmer uncovered for 15–20 minutes, stirring occasionally to prevent sticking, until chochoyotes are cooked through and slightly puffed.
Adjust seasoning with extra salt to taste. Ladle hot soup-stew into bowls, ensuring plenty of beans, broth, and dumplings in each serving.
