Bush’s Bean Motivated & Pinto Steak and Dumpling Soup

Bush’s Bean Motivated & Pinto Steak and Dumpling Soup

Summary: Recipe produced for BUSH’S ® Beans solely by Chef Jeffrey Saad, cooking expert and television host of various food-and cooking-related programs.

Components: 1/2 teaspoon baking powder,1 quart beef broth,4 tablespoons butter, cut into small pieces,1 teaspoon canola oil,2 teaspoons canola oil,1 tablespoon chile powder or 2 dried red guajillo chiles,1 tablespoon chile powder or 2 dried red ancho chiles, 1/2 cup corn kernels (about 1 cob), 1/2 cup cornmeal, 1/2 teaspoon cumin seed or powder,1 cup all-purpose flour, 1/4 cup fresh cilantro, sliced,2 cloves garlic, sliced, 1/4 teaspoon kosher salt, 1/2 teaspoon kosher salt, 1/4 cup lime juice, 1/4 cup milk,1 can (16 ounces) BUSH’S ® Pinto Beans, drained pipes and washed,1 12-14 ounce rib eye steak, cut into 1/2- inch pieces, Salt and pepper, 3/4 cup canned tomato puree,2 cups water,1 each white onion, sliced

Directions: For Dumplings: In medium-sized pot over medium-high heat put 1 teaspoon canola oil. Once hot, include corn. Stir and prepare until golden, about 3 minutes. Gather milk and give a boil. Let simmer for 1 minute. Turn off stove, set aside to cool., Location butter, baking powder and salt in medium bowl; permit mixture to increase to room temperature. Use the paddle accessory for an electrical mixer or hand mixer to whip., Add cooled corn/milk mix to bowl and blend with butter, baking powder and salt mix. Using mixer on sluggish speed, slowly include cornmeal and flour until mixture forms into dough, about 3 minutes., Eliminate dough from mixer, place on tidy counter. Knead dough until soft, need to not be sticky or dry. Wrap dough in plastic and location in refrigerator., For Steak: Season steak with salt and pepper, to taste., Place a broad pot over medium heat; include 2 teaspoons of canola oil. As soon as a haze begins to increase from the pot, use tongs to carefully place steak into pot. Sauté until deep golden brown. Utilizing tongs remove steak, reserved on a plate to cool., For Soup: Keep stove on. Place onions, garlic, chiles and cumin in the same pot utilized for the steak, stir occasionally for 5 minutes or until active ingredients are golden brown. Pour in beef broth, water and tomato puree, bring to a boil. Cover pot with cover, turn heat down and simmer for 20 minutes. Turn range off, set aside to cool., Pour cooled soup base into a mixer, puree ingredients until smooth. As soon as smooth, pour soup base back into pot, include pinto beans. Set aside., Get rid of dumpling dough from refrigerator, unwrap plastic. Manage large marble-sized pieces. One at a time, hold dough piece in the palm of your hand and utilize your thumb to press dough into a boat shape., As soon as all are done, bring soup base to a simmer and after that place dumplings into pot. Cover with lid, cook for 10 minutes., Add steak, lime juice, salt and dumplings to pot and bring soup to a boil. Turn off stove., Ladle soup into bowls; serve even quantities of steak, beans and dumplings. Garnish with fresh cilantro.

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