Chocolate Black Bean Tostadas with Guacamole Taquero

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


Guacamole Taquero:

-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.