Bush’s Bean Inspired & Pinto Steak and Dumpling Soup

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 1 quart beef broth 
• 4 tablespoons butter cut into small pieces
• 1 teaspoon canola oil 
• 2 teaspoons canola oil 
• 1 tablespoon guajillo chiles* dried red
• 1 tablespoon chili powder dried red
• 0.5 cup corn kernels ( 1 cob)
• 0.5 cup cornmeal 
• 0.5 teaspoon cumin seeds 
• 1 cup flour all-purpose
• 0.3 cup cilantro leaves fresh chopped
• 2 cloves garlic chopped
• 0.3 teaspoon kosher salt 
• 0.5 teaspoon kosher salt 
• 0.3 cup juice of lime 
• 0.3 cup milk 
• 16 ounces pinto beans drained and rinsed canned
• 12 ounce beef rib steak cut into ½-inch pieces
• 6 servings salt and pepper 
• 0.8 cup canned tomatoes canned
• 2 cups water 
• 1  onion white sliced

Equipment

• bowl
• ladle
• pot
• blender
• hand mixer
• stove
• tongs

Directions

1. For Dumplings: In medium-sized pot over medium-high heat pour 1 teaspoon canola oil. Once hot, add corn. Stir and cook until golden, about 3 minutes.
2. Pour in milk and bring to a boil.
3. Let simmer for 1 minute. Turn off stove, set aside to cool.
4. Place butter, baking powder and salt in medium bowl; allow mixture to rise to room temperature. Then use the paddle attachment for an electric mixer or hand mixer to whip.
5. Add cooled corn/milk mixture to bowl and blend with butter, baking powder and salt mix. Using mixer on slow speed, gradually add cornmeal and flour until mixture forms into dough, about 3 minutes.
6. Remove dough from mixer, place on clean counter. Knead dough until soft, should not be sticky or dry. Wrap dough in plastic and place in refrigerator. For Steak: Season steak with salt and pepper, to taste.
7. Place a wide pot over medium heat; add 2 teaspoons of canola oil. Once a haze begins to rise from the pot, use tongs to carefully place steak into pot. Saut until deep golden brown. Using tongs remove steak, set aside on a plate to cool. For Soup: Keep stove on.
8. Place onions, garlic, chiles and cumin in the same pot used for the steak, stir occasionally for 5 minutes or until ingredients are golden brown.
9. Pour in beef broth, water and tomato puree, bring to a boil. Cover pot with lid, turn heat down and simmer for 20 minutes. Turn stove off, set aside to cool.
10. Pour cooled soup base into a blender, puree ingredients until smooth. Once smooth, pour soup base back into pot, add pinto beans. Set aside.
11. Remove dumpling dough from refrigerator, unwrap plastic. Pull off large marble-sized pieces. One at a time, hold dough piece in the palm of your hand and use your thumb to press dough into a boat shape. Once all are done, bring soup base to a simmer and then place dumplings into pot. Cover with lid, cook for 10 minutes.
12. Add steak, lime juice, salt and dumplings to pot and bring soup to a boil. Turn off stove. Ladle soup into bowls; serve even amounts of steak, beans and dumplings.
13. Garnish with fresh cilantro.