Recipe for cooking bean soup with tamale dumplings

Soups for Salads :: Vegetable Soups

Bean Soup with Tamale Dumplings

1/2 lb. ground pork
1/4 C. chopped onion
1 Tbsp. chili seasoning mix
1 1/2 C. yellow cornmeal
3/4 C. flour
2 tsp. baking powder
1 tsp. salt
1 tsp. sugar
1 C. water
6 slices bacon, chopped
1 C. chopped onion
1 clove garlic, minced
1 Tbsp. chili seasoning mix
4 C. water
1 Tbsp. beef bouillon granules
2 (15 oz.) cans Mexi-Beans

Cook ground pork and the 1/4 C. chopped onion until meat is done. Drain and stir in 1 Tbsp. chili seasoning mix; set aside to cool.

Mix together cornmeal, flour, baking powder, salt and sugar. Add the 1 C. water and stir until mixture is Mix togetherd. Divide cornmeal into 16 portions. With lightly floured hands, shape each portion around a tsp.ful of meat mixture.

In Dutch oven, cook together bacon, the remaining onion and garlic until onion is tender. Stir in the remaining chili seasoning mix, 4 C. water and bouillon granules. Stir in Mexi-Beans and the remaining meat mixture. Bring to boiling; reduce heat to simmer. Add dumplings, cover tightly and simmer for 20 min.

Makes approximately 6 to 8 servings.