Black Bean Soup Shooters With Mexican Cheese |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 26 |
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A yummy Latino Sopa Shooter with muscle! Ingredients:
1 lb. dried black beans, soaked in water overnight |
1 lb. smoked ham hocks |
3-4 cups water |
1 bay leaf |
2 tbsp. olive oil |
1 red bell pepper, chopped |
1/2 cup chopped onion |
1 tbsp. minced garlic |
1 tbsp. ground cumin |
1 tsp. chili powder |
1/2 tsp. crushed red pepper flakes |
3 cups chicken broth or stock |
1/4 cup chopped cilantro |
2 tbsp. brown sugar, optional |
1/2 cup sour cream |
2 cups (8 oz.) shredded authentic mexican cheese |
*quick tip: omit the soaking and cooking step for the dried beans. add 2 cups water to two 15 or 16 oz. cans of drained black beans to the broth mixture. proceed as recipe directs. |
Directions:
1. Drain the soaked beans; place in a large saucepan. Add ham hocks, 3 cups water and bay leaf. Bring to a boil over high heat. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours. Add additional water, in 1/2 cup increments, if needed.
2. In another large saucepan, heat oil over medium heat. Add bell pepper, onion and garlic; cook 8 minutes, stirring occasionally.
3. Add cumin, chili powder and pepper flakes; cook and stir 1 minute.
4. Add chicken broth and the beans, liquid and ham hocks to the pan; bring to a boil over high heat; Reduce heat; simmer, uncovered, 45 minutes or until beans are very tender. Remove from heat; remove ham hocks and discard bay leaf.
5. Stir cilantro and brown sugar, if desired, into soup and season to taste with salt and pepper.
6. Puree mixture in small batches in a food processor or blender.
7. Discard skin and bones from ham hocks; MINCE ham and return to soup.
8. Reheat and ladle into small glasses; top with sour cream, cheese and additional cilantro if desired.
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