Recipe

Black Bean Soup Shooters With Mexican Cheese Recipe

Add Step-by-Step Photos	Deliathecrone / All my dishes 1 month, 1 week ago A yummy Latino Sopa Shooter with muscle! Prep:90m Cook:45m Servings:26	Deliathecro
	smooth latino

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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

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.

In another large saucepan, heat oil over medium heat. Add bell pepper, onion and garlic; cook 8 minutes, stirring occasionally.

Add cumin, chili powder and pepper flakes; cook and stir 1 minute.

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.

Stir cilantro and brown sugar, if desired, into soup and season to taste with salt and pepper.

Puree mixture in small batches in a food processor or blender.

Discard skin and bones from ham hocks; MINCE ham and return to soup.

Reheat and ladle into small glasses; top with sour cream, cheese and additional cilantro if desired.

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