Sopa Shooters: Black Bean Soup with Sargento Artisan Blends Authentic Mexican Cheese
Prep Time: 90
Cook Time: 45
Serves: Serves: 26 appetizers or 6 main dish servings
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.) Sargento® Artisan Blends® Shredded Authentic Mexican Cheese
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 bowls; top with sour cream, cheese and additional cilantro if desired.
Tips
- *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.