👨‍🍳 作り方

1. 1

   Rinse the dried beans and soak them in water overnight, or use a quick soak method by boiling beans for 2 minutes, then letting them sit in hot water for 1 hour.

   💡 プロのコツ: Discard soaking water and rinse beans before cooking.
2. 2

   Drain and rinse the soaked beans. Place them in a large pot with 8 cups of fresh water. Bring to a boil, then reduce heat, cover, and simmer for 1 to 1.5 hours, or until beans are tender.

   ⏱️ 1.5 hours
3. 3

   While beans are simmering, cook the chorizo in a separate skillet over medium heat until browned and cooked through. Remove chorizo with a slotted spoon, leaving drippings in the skillet.

   ⏱️ 10 minutes
4. 4

   Add the chopped onion, minced garlic, and bell pepper to the chorizo drippings. Sauté until softened, about 5-7 minutes.

   ⏱️ 7 minutes
5. 5

   Once beans are tender, add the sautéed vegetables, cooked chorizo, cumin, and oregano to the pot. Stir well.

   💡 プロのコツ: For a creamier soup, you can mash some of the beans against the side of the pot or blend a portion of the soup.
6. 6

   Simmer the soup for another 15-20 minutes to allow flavors to meld. Season with salt and black pepper to taste.

   ⏱️ 20 minutes
7. 7

   Serve hot, garnished with fresh cilantro and lime wedges on the side.

   💡 プロのコツ: Serve with tortillas or crusty bread for dipping.