Bean Soup with Tamale Dumplings

Yield: 6 to 8 servings

Ingredients

• 1/2 pound ground pork
• 1/4 cup chopped onion
• 2 tablespoons chili seasoning mix, divided
• 1 1/2 cups yellow cornmeal
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 5 cups water, divided
• 6 slices bacon, chopped
• 1 cup chopped onion
• 1 clove garlic, minced
• 1 tablespoon beef bouillon granules
• 2 (15 ounce) cans Mexi-Beans

Instructions

1. Cook ground pork and the 1/4 cup chopped onion until meat is done.
2. Drain and stir in 1 tablespoon chili seasoning mix; set aside to cool.
3. Combine cornmeal, flour, baking powder, salt and sugar. Add the 1 cup water and stir until mixture is combined. Divide cornmeal into 16 portions. With lightly floured hands, shape each portion around a teaspoonful of meat mixture.
4. In Dutch oven, cook together bacon, the remaining onion and garlic until onion is tender.
5. Stir in the remaining 1 tablespoon chili seasoning mix, remaining 4 cups water and bouillon granules.
6. Stir in Mexi-Beans and the remaining meat mixture. Bring to boiling; reduce heat to simmer.
7. Add dumplings, cover tightly and simmer for 20 minutes.