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.
-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
- Go through the soaked tepary beans and pick out any that don’t seem to have soaked any water up.
- In a large pot, heat up a little olive oil over medium heat. Saute the onions until translucent and just a little brown.
- 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.
- 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!