Chochoyones in Black Bean Soup

Ingredients

• 2 teaspoons aniseed 
• 1 teaspoon double-acting baking powder 
• 2 tablespoons butter softened
• 30 ounce black beans rinsed drained canned
• 1 teaspoon cumin seeds 
• 4 cups fat-skimmed beef broth fat-free
• 0.3 cup cilantro leaves fresh minced
• 3  garlic clove minced
• 1 cup i would have liked to use an version of masa but i couldn't find one at the time of making the tamal 
• 2 teaspoons olive oil 
• 2 cups onion chopped
• 0.3 teaspoon salt 
• 0.8 cup water boiling
• 3 cups water 
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• frying pan
• knife
• blender
• measuring cup
• dutch oven

Directions

1. To prepare soup, heat oil in Dutch oven over medium heat.
2. Add onion; cook 5 minutes, stirring frequently.
3. 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.
4. Place half of bean mixture in blender; process until smooth.
5. Pour pureed mixture into a large bowl. Repeat procedure with remaining bean mixture. Return pureed mixture to pan.
6. To prepare dumplings, lightly spoon masa into a dry measuring cup; level with a knife.
7. Combine masa, baking powder, and 1/4 teaspoon salt.
8. 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.
9. Add dumplings. Reduce heat; simmer 10 minutes, stirring frequently. Stir in vinegar.