Chochoyones In Black Bean Soup

• Soup:
• 2 teaspoons olive oil
• 2 cups chopped onion
• 2 teaspoons aniseed
• 1 teaspoon cumin seeds
• 3 garlic cloves, minced
• 4 cups fat-free, less-sodium chicken broth
• 3 cups water
• 1/4 teaspoon salt
• 2 (15-ounce) cans black beans, rinsed and drained
• Dumplings:
• 1 cup masa harina
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons butter, softened
• 3/4 cup boiling water
• 1/4 cup minced fresh cilantro
• 1 tablespoon white wine vinegar

1. To prepare soup, heat oil in Dutch oven over medium heat. Add onion; cook 5 minutes, stirring frequently. Add aniseed, cumin, and garlic; cook 2 minutes, stirring constantly. Stir in broth, 3 cups water, 1/4 teaspoon salt, and beans; bring to a boil. Reduce heat to low; simmer 45 minutes. Place half of bean mixture in blender; process until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining bean mixture. Return pureed mixture to pan.
2. To prepare dumplings, lightly spoon masa into a dry measuring cup; level with a knife. Combine masa, baking powder, and 1/4 teaspoon salt. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in water and cilantro. Divide dough into 10 portions, shaping each into a ball (dust hands with masa to prevent sticking). Make a small indention in each dumpling. Bring bean mixture to a boil. Add dumplings. Reduce heat; simmer 10 minutes, stirring frequently. Stir in vinegar.

olive oil, onion, aniseed, cumin seeds, garlic, chicken broth, water, salt, black beans, masa harina, baking powder, salt, butter, boiling water, fresh cilantro, white wine vinegar

Taken from www.myrecipes.com/recipe/chochoyones-black-bean-soup (may not work)