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Bean Soup with Tamale Dumplings




  1. Cook ground pork and the 1/4 cup chopped onion until meat is done. Drain and stir in 1 tablespoon chili seasoning mix; set aside to cool.
  2. 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.
  3. In Dutch oven, cook together bacon, the remaining onion and garlic until onion is tender. Stir in the remaining chili seasoning mix, 4 cups water and bouillon granules. Stir in Mexi-Beans and the remaining meat mixture. Bring to boiling; reduce heat to simmer.
  4. Add dumplings, cover tightly and simmer for 20 minutes.

Makes 6 to 8 servings.


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