Ed was craving some soup with dumplings. We haven’t ever really made dumplings, and I can’t ever really remember eating them, but we grabbed this recipe  and whipped up a nummy soup to cook it in.  It turned out really delicious! Tepary beans are small beans native to the Sonoran Desert and have a hugely awesome protein content (among many other health benefits). You can buy them here, or you could use another white bean as a substitute. We’re just putting the soup ingredients here, since you can go to the other link to get the dumpling recipe.

Ingredients:

-1 c tepary beans, soaked for 8 hours

-1 onion, diced

-4 cloves garlic, minced

-1 bunch of swiss chard, chopped

-4 c veggie broth

-1½ tsp dried thyme

-1/2 tsp black pepper

-Salt to taste

-1 batch of dumpling dough

Procedure:

1. Go through the soaked tepary beans and pick out any that don’t seem to have soaked any water up. 
2. In a large pot, heat up a little olive oil over medium heat. Saute the onions until translucent and just a little brown.
3. Add the garlic and cook for 30 seconds, stirring constantly. Then add the beans and broth. Bring to a rolling boil, the reduce heat to a simmer. Cook for about 45 minutes, or until the beans are soft.
4. Add chard, thyme, pepper, and salt.  Cook for about 2 minutes, until chard is tender.  Add dumplings and cook until the dumplings are cooked through  This took about 5 minutes. Eat up!