👨‍🍳 作り方

1. 1

   Rinse the black beans and place them in a large pot or Dutch oven. Add enough water to cover the beans by at least two inches. Soak the beans overnight, or for at least 8 hours. Drain and rinse the beans.

2. 2

   In the same pot, add the drained beans, ham hock (if using), and 6 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until the beans are tender. Add more water if the beans become dry during cooking.

3. 3

   While the beans are simmering, heat olive oil in a large skillet over medium-high heat. Add the diced onion and bell peppers and sauté for 1-2 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant.

4. 4

   Stir in the ground cumin, dried oregano, red wine vinegar, sugar, bay leaf, salt, and pepper into the skillet. Sauté for another 3 minutes.

5. 5

   Once the beans are tender, remove the ham hock and bay leaf. If desired, shred any meat from the ham hock and return it to the pot. Add the sautéed vegetable mixture from the skillet to the pot of beans.

6. 6

   Simmer the soup for an additional 30-40 minutes, uncovered, allowing the flavors to meld and the soup to thicken. Mash some of the beans against the side of the pot with a wooden spoon to help thicken the soup. Adjust seasoning with salt and pepper to taste.

7. 7

   Serve hot, optionally with cooked rice, a dollop of sour cream, or chopped cilantro.