1 lb. calypso or Jacob’s Cattle beans
2 T. olive oil
1 large onion, chopped
1 red bell pepper, chopped
5 cloves garlic, minced
2T. ground, dried red chilies (I used med-hot Chimayo)
1 1/2 T ground cumin
2+ t. ground cinnamon
1 t. ground allspice
4 1/2 cups water or vegetable stock
1 12 oz. bottle Negro Modelo Mexican beer
1 1/2 discs Ibarra Mexican chocolate
Rinse the beans, pick out any pebbles or dirt. Rehydrate beans by soaking overnight, or start soaking them in the morning if you are cooking later in the evening. Drain and rinse.
In a large stock pot saute the onion, red pepper, and garlic in olive oil for 5 minutes. Add the spices and saute for another minute or so.
To the sauteed ingredients/spices add drained beans, water or stock, and beer. Bring to a boil. Reduce heat and simmer until beans are tender, roughly two hours, stirring gently every 15 minutes or so.
When beans are done stir in the chocolate and generously add salt to taste.