Spicy Black Bean Stew with Masa Dumplings

This recipe is loosely based on Lazy Smurf's recipe which is based on a Saveur recipe. I saw the masa dumplings in Lazy's Smurfs post and I had to make this. I changed it up a bit because she mentioned that she was unsatisfied by the final result and also because I used my pressure cooker for the beans.



Here is my version:

Spicy Black Bean Stew with Masa Dumplings

2 cups dried black beans
water
1 Tbsp Olive Oil
1 tsp kosher salt

1 1⁄3 cups white masa harina
1⁄2 tsp. salt
1 cup of water

1 dried ancho
1 cup water

1 onion, diced
1 sm bell pepper, diced
1 clove garlic, minced
1 tsp cumin

1 chipolte pepper in adobo sauce
1 tsp adobo sauce (if you like it very spicy)
salt

1 bunch collard greens, chopped
1 tsp+ sherry vinegar
salt and pepper

2 Tbsp cilantro, chopped
1 lime (juice)

cooked brown rice



Sort black beans and rinse. Soak overnight or add boiling water to them and soak for an hour. Rinse well. Put beans in pressure cooker and cover with an inch and a half of water. Add a tablespoon of olive oil to prevent foaming. Cook however long you normally pressure cook your black beans. This depends on age of the beans, type of pressure cooker, altitude, etc. I normally cook mine 15 min in my electric fagor (note that I am at high altitude). Then do a quick release, test the beans doneness and cook a few more minutes if necessary. My beans were old and actually required 21 min this time!! Add the kosher salt and allow them to sit for a minute or so. Drain the beans but reserve the cooking liquid.

Meanwhile, mix the masa and salt with water. Knead about 5 minutes. You should have a ball. If you don't you can add a little more water. Wrap in plastic wrap and set aside.

Also meanwhile, cover the dried ancho with boiling water and allow it to sit for about 10 minutes or until soft. Remove from the water and destem and remove seeds. Chop it and put it in the blender with a cup of water until smooth. Set aside.

When beans are done, heat olive oil in a large pot. Add onions and peppers and cook till soft and starting to brown. Add garlic and cumin and cook for another minute. Add the blended ancho/water and the chipolte and adobo sauce. Cook for about a minute. Add the beans and enough cooking water to cover them. Save any remaining cooking water as you may want to add it later. Add salt to taste. Simmer for about 10 minutes.

Make 1/2 inch to 1 inch sized masa balls from the masa dough (we liked them on the smaller side). Add them to the stew. Simmer for about 10 minutes.

Meanwhile, in a skillet, heat 1 Tbsp olive oil over med heat. Add collard greens and toss. Add a few tablespoons of water and cover. Steam the collards until tender. Check on them every few minutes and add more water as necessary. This will take about 5-10 min. When done, add sherry vinegar, salt and pepper, and cook for about 30 seconds. Add to the stew.

Add the juice of 1 lime and the cilantro.

Serve with brown rice.