👨‍🍳 作り方

1. 1

   In a large pot or Dutch oven, combine the soaked and drained black beans with 8 cups of water. Bring to a boil, then reduce heat and simmer for about 1 hour, or until beans are tender.

2. 2

   While the beans are simmering, heat vegetable oil in a separate skillet over medium heat. Add chopped onion and bell pepper, and sauté until softened, about 5-7 minutes.

3. 3

   Add minced garlic to the skillet and cook for another minute until fragrant.

4. 4

   Once the beans are tender, carefully transfer about 2 cups of beans and their cooking liquid to a blender or food processor. Blend until smooth, then return the puréed mixture to the pot with the remaining beans and liquid. This will thicken the soup.

5. 5

   Add the sautéed onion, bell pepper, and garlic mixture to the pot. Stir in the chopped cilantro.

6. 6

   Season the soup with salt and black pepper to taste. Let it simmer for another 10-15 minutes to allow the flavors to meld.

7. 7

   Serve hot, garnished with halved or quartered hard-boiled eggs and a sprinkle of fresh cilantro. A dollop of sour cream or crema is a delicious optional addition.