Frijoles Coco Negro

These beans are packed with flavor and are made rich with a touch of cocoa. They are a great side dish to accompany a Mexican meal or can be served with a grain for a vegetarian meal. Julie and I served these with Fish Tacos and fajitas at New Year's. We used a ginormous bulk can of beans - enough to serve a holiday crowd. You could halve the recipe for a group of 8-10 as a side or 4-6 as a main dish.

2 very large yellow onions, diced
2 carrots, peeled and finely diced
4 stalks celery, finely diced
6 cloves garlic, minced
2 jalapeno peppers, diced
1 108-oz black beans (about 6 16-oz cans), lightly drained
1-2 cups chicken or vegetable broth
1 Tbsp ground cumin
1 Tbsp dried herbes de Provence (or Italian herbs)
1 Tbsp pimenton, smoky paprika
2 Tbsp cocoa powder
Fresh cilantro leaves, chopped

In a large Dutch oven or heavy pot, sauté the onion, carrot and celery in a bit of canola oil over medium heat, until the veggies begin to brown and caramelize, at least 10-15 minutes. This step is important – be patient – as it will impart tons of flavor to the beans. Add the garlic and jalapeno and continue cooking another 1-2 minutes until fragrant. Add the beans, about a cup of broth, the cumin, herbs, paprika and cocoa. Bring the beans to a boil, stirring. Then lower the heat and simmer for at least an hour, covered, stirring often – a crock pot is good for this. Salt and pepper to taste, and add more broth as needed to maintain a creamy consistency. Serve topped with fresh cilantro.