MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      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.
 
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