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.
Yield: 6 cups. Per 1/2 cup serving: 254 calories, 11 grams fat, 17
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
cheese over bean paste. Set on baking sheet in a 350°F. oven for 3
minutes to melt cheese. Serve warm, topped with shredded lettuce and
chopped cilantro. Serve with chorizos.
