From Heidi Swanson’s Super Natural Cooking.
-Pick over 1 pound black or turtle beans.
-Soak overnight in enough water to cover the beans by 2 inches.
-Drain and rinse the beans.
-Chop up 1 large onion.
-In a large heavy pot heat 2 TBS extra virgin olive oil or butter.
-Add the onions and sauté for 10 minutes.
-Chop up 5 cloves of garlic and add to the onions, let cook for another minute.
-Stir in the following…
2 TBS pure chile powder
1 TBS ground cumin
2 tsp ground cinnamon
1 tsp ground allspice
-Cook stirring until toasty and fragrant, about 2 minutes.
-Add the drained beans, 4½ cups water or stock, and 12 ounces dark beer (such as stout).
-Bring the pot to a boil, then reduce the heat and cook at a low simmer for about 1 hour.
-When the beans are cook through, remove from the heat.
-Chop, then add 8 ounces of dark chocolate (preferably chile-infused) and 1 tsp sea salt.
-If beans taste a little flat, add more salt.
-Fry some corn tortillas (about 12 in all), until crispy.
-Top each tortilla with some beans and any or all of the following…
-Some Sungold cherry tomatoes cut in half
Some chopped cilantro
A sprinkle of queso fresco or feta cheese
-Drizzle over top with Guacamole Taquero or Fresh Tomatillo Salsa and serve with slices of fresh lime.
-Husk rinse and chop ½ pound tomatillos.
-Put in a blender along with the following:
½ cup cilantro leaves
1 TBS fresh lime juice
2 cloves of chopped garlic
2 jalapeno chilies
1 ripe avocado (pitted and peeled)
½ a small red onion chopped
1 tsp sea salt
-Puree until smooth.
-Use over tacos, taco salad, in burritos or over Chocolate Black Bean Tostadas.