Caldo de Frijol con Chochoyotes (Oaxacan Bean Soup with Masa Dumplings)
Brothy beans with soft thumbprint dumplings of corn masa, a cosy Oaxacan soup that is vegan, gluten free and filling.
Made with Frijoles de la olla (pot beans). Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelMedium
- Costabout £1.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the masa harina, oil and half the salt in a bowl. Add the warm water and knead for 2 minutes to a soft dough that does not stick. Cover and rest for 10 minutes.
10 min - 2
Roll the dough into 16 small balls about 2 cm across. Press your thumb into each to make a shallow dent.
- 3
In a large pan, bring your ready made pot beans with their broth (see the base recipe) and the stock to a gentle simmer.
- 4
Add the tomatoes, garlic, jalapeño and remaining salt and simmer for 10 minutes until the tomatoes soften.
10 min - 5
Drop the dumplings into the simmering soup and cook for 12 to 15 minutes, until they float and feel firm all the way through.
14 min - 6
Stir gently so they do not stick. Taste and adjust the salt.
- 7
Ladle into bowls and serve with coriander and lime wedges.
Tips
- The thumbprint helps the dumplings cook through evenly. Make it fairly deep.
- Keep the soup at a gentle simmer. A hard boil can break the dumplings up.
- If the broth thickens too much with the masa, thin it with a splash of hot water.
Storing and freezing
Cool within 2 hours and keep in the fridge for up to 3 days. The dumplings will soften, so add a splash of water when reheating until steaming hot all the way through.
Questions
What are chochoyotes?
They are small corn masa dumplings with a thumbprint in the middle, cooked in soups and stews in Oaxaca. The traditional bean soup uses black beans, but pinto beans work well.
Can I use black beans?
Yes. The caldo works very nicely with black beans, which is how it is often made in Oaxaca. Cook them in the same way as the pot beans.
Are the dumplings gluten free?
Yes. They are made from masa harina and water, with no wheat flour. Use pure corn masa and a gluten free stock.
More made with frijoles de la olla (pot beans)
Memelas de Frijol con Quesillo (Oaxacan Bean Memelas)
GFEFNFDip de Frijol en Capas (Mexican Layered Bean Dip)
EFNFVTostadas Compuestas de Frijol y Pollo (Loaded Chicken and Bean Tostadas)
GFEFNFFlautas de Frijol y Queso (Crispy Rolled Bean and Cheese Taquitos)
GFEFNFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.