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Home Saute Chicken Dinners

Black Bean Soup Shooters with Mexican Cheese Recipe

Ingredients

How to make it

  • 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.

People Who Like This Dish 2
Reviews & Comments 2

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  • Bekind 12 years ago
    This recipe was developed by Chef Michelle Bernstein while under contract by Sargento Foods. ( I work at Sargento.) We are glad you like our recipe; we would appreciate a credit line to be added to the recipe and photo. Thank you!
    Was this review helpful? Yes Flag
    " It was excellent "
    m2googee ate it and said...
    Hey there, long time no see. How's the cookbook coming? Hope all is well with you.
    Was this review helpful? Yes Flag

The Cook

deliathecrone Johnston, SC

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