Spiced Black Beans

Title: Spiced Black Beans

Categories: Vegetables

Yield: 6 cups

1 lb Dried black beans, picked

-over

1 md Onion, peeled

4 Whole cloves

2 Chorizo sausages (opt)

4 lg Sprigs fresh cilantro, stems

-crushed

1 lg Carrot

1 Celery stalk, with leaves

2 T Olive oil

2 T Cocoa powder

1 T Ground cumin

1 T Chili powder

1/4 t Red pepper flakes

8 c Water

When cooking up these beans, don't add salt to the water, because it

keeps the beans from becoming tender. Cocoa powder add a subtle

sweetness that is used in Mexican mole sauces to cut the heat of the

chili. I think it adds a great depth of flavor to this '90s favorite.

1. Soak beans overnight in water to cover. Drain and rinse.

2. Stud the onion with cloves.

3. Place all ingredients in a large, heavy pot and bring to a boil.

Reduce heat to a simmer and cook until tender but not mushy, about 1

1/2 hours.

4. Remove flavoring vegetables; discard or reserve for another use.

Slice chorizos, if desired, and return to beans; or serve chorizos on

their own.

6 cups. Per

1/2 cup serving:

254 calories,

11 grams fat,

milligrams cholesterol.

NOTE: For a special treat, puree 2 cups of beans (without chorizos)

along with some of the cooking liquid until you have a smooth paste.

Spread paste atop round corn chips. Sprinkle a bit of Monterey Jack

350'F. oven for minutes to melt cheese. Serve warm, topped with shredded lettuce and chopped cilantro. Serve with chorizos.

MMMMM