Cuban Black Bean Soup

Ingredients:

• 450 g black beans (sort, rinse, drain)
• 2 smoked pork knuckles (about 700 g), can be replaced with ham or bacon
• 2 tbsp. l. olive oil
• 1 medium onion, diced
• 1 diced carrot
• 2 clove buds
• 1 head of garlic, cut crosswise
• 2 bay leaves
• 2 tsp dried oregano
• 9 tbsp of water
• 2 teaspoons coarse salt
• 1/4 - 1/3 cup dry sherry or dark rum
• Ground black pepper
• 1/2 - 1 tsp balsamic vinegar
• Serving options: With sour cream or creme fraiche, chopped green onions or chives, with crumbled feta cheese or queso fresco (read) or grated cheddar, with diced red bell pepper, diced avocado, or crushed jalapeño pepper.

Preparation:

1. Place the beans in a large saucepan and add water to a level 5 cm above the beans. Bring to a boil and simmer for 5 minutes. Remove from heat, cover, and let stand for 1 hour. Drain and reserve the beans.
2. Heat the oil in a large soup pot over medium-high heat. Add the onion and carrot and sauté until lightly browned, about 10 minutes. Stir the cloves into the garlic halves.
   
   Place the garlic in a saucepan along with the bay leaves, oregano, beans, and pork. Add water and bring to a vigorous boil. Season with 2 teaspoons of salt. Reduce heat to maintain a gentle simmer and cook until the beans and pork are tender, about 1 1/2 hours.
3. Remove the pan from the heat and let cool slightly. Remove the shanks from the soup and let them cool. Separate the meat, discarding the bones, fat, and skin.
   
   Cut the meat into small cubes. Puree the soup until smooth using an immersion blender or in batches in a regular blender. You can add more water to achieve the desired consistency.
   
   Pour in the sherry and vinegar and stir well. Return the soup to medium heat and simmer with the chopped meat. Season with salt and pepper again to taste. Ladle the soup into warmed bowls and serve, topped with some fresh parsley. salsa from chili peppers and tomatoes.