👨‍🍳 作り方

1. 1

   Rinse the soaked black beans thoroughly. Place them in a large pot with the smoked ham hock and 8 cups of water or chicken broth. Bring to a boil, then reduce heat, cover, and simmer for about 1 hour, or until beans are tender.

   ⏱️ 1 hour
2. 2

   While the beans are simmering, heat olive oil in a separate skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

   ⏱️ 8 minutes
3. 3

   Stir in the sofrito, cumin, and oregano into the skillet. Cook for 2-3 minutes, stirring constantly, until fragrant.

   ⏱️ 3 minutes
4. 4

   Once the beans are tender, remove the ham hock from the pot. Shred the meat from the bone, discarding any excess fat or skin, and return the shredded meat to the pot. Discard the bay leaves.

5. 5

   Add the sautéed sofrito mixture to the pot with the beans. Stir well to combine. If the soup is too thick, add a little more water or broth to reach desired consistency.

   💡 プロのコツ: For a smoother soup, you can mash some of the beans against the side of the pot or use an immersion blender for a few pulses.
6. 6

   Season the soup generously with salt and black pepper to taste. Stir in the white vinegar just before serving for a touch of acidity.

7. 7

   Ladle the hot soup into bowls. Garnish with fresh chopped cilantro and serve immediately with white rice.

   💡 プロのコツ: A dollop of sour cream or a drizzle of hot sauce can also be added as a garnish.