This dark, rich soup is a classic of Cuban cooking. Traditionally served with a side dish of rice, chopped-up raw white onion, Pico de Gallo Salsa, sour cream and chopped scallion.
Drain the soaked beans and rinse them lightly under cold running water. Put the beans and the fresh water in a large soup or stock pot, making sure the water covers the beans by at least 2 inches. Cover and bring to a boil over high heat. When the water has boiled, reduce the heat to low and simmer for at least 2 hours until the beans are tender enough to be mashed with a spoon.
Remove 1 cup of beans and 1 cup of liquid, and put in the blender or food processor. Puree the beans and liquid, then return the puree to the pot. Add the chicken stock and return the soup to a simmer over low heat.
In a large skillet, heat the olive oil over medium-high heat. Add the pork hock and brown it on all the sides. Add the onion and cook until brown. Add the pork hock, onion, and garlic to the soup, cover the pot, and simmer for at least 2 hours. Add the vinegar, cumin, and seasonings. Let soup simmer 15 minutes or more.
Remove the pork hock. Cut the meat off the bone and stir into the soup. Ladle into serving bowls and top with a spoon of drained Pico de gallo salsa, a teaspoon of sour cream and chopped scallions. Serve rice on the side if desired.
by Chef Ulrich Koepf