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1
Put the beans in a large saucepan and cover with cold water by 2-inches.
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2
Bring to a boil and cook for 5 minutes.
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3
Remove from the heat, cover, and set aside for 1 hour.
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4
Drain, and reserve the beans.
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5
In a large soup pot heat the oil over medium to medium-high heat.
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6
Add the onions and carrots, and cook until lightly brown, about 10 minutes.
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7
Stick the cloves in the halves of the garlic.
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8
Add to the pot with the bay leaves, oregano, the beans and hocks.
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9
Add the water and bring to a full rolling boil.
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10
Season with 2 teaspoons salt.
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11
Adjust the heat to maintain a simmer, cook until beans and meat are tender, about 1 1/2 hours.
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12
Pull the pot off the heat and cool slightly.
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13
Remove the hocks from the soup, set aside to cool.
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14
Remove the meat from the hocks, discarding the bones, fat and skin.
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15
Cut the meat into small cubes and reserve.
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16
Puree the soup, with an immersion blender or in batches in a blender until smooth.
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17
Additional water can be added to desired consistency.
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18
Add the sherry and vinegar and combine well.
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19
Return the soup to medium heat and simmer with the reserved meat.
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20
Season with additional salt and pepper, to taste.
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21
To serve, divide the soup among warmed bowls, and top with one or more of the garnishes, if desired.
