Spicy Spanish-Mexican Black Bean Stew

• 1 cup dried black turtle bean
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 1 chili, chopped
• 2 large tomatoes, chopped
• 2 teaspoons spanish hot smoked paprika
• 1 teaspoon cocoa powder
• 2 bay leaves
• 1 little oil, for frying
• salt, to taste

1. Soak the dried black beans overnight in a large bowl of water.
2. The next day, drain well, rinse and transfer to a pot with 4 cups water, bring to boil and turn down to a simmer.
3. Meanwhile, saute garlic, onion and chilli in about one teaspoon oil until soft. Add in the chopped tomatoes and hot smoked paprika and lightly saute for a few more minutes. Stir the mixture into the pot with black beans. Add in the bay leaves and cocoa powder.
4. Simmer until the liquid is thick and reduced, and the beans are tender (a little under 2 hours). If you like, you can lightly puree half the beans for a creamier soup/stew.
5. Season with salt to taste. Garnish with fresh tomatoes and a sprinkling of herbs such as parsley, if desired. Retrieve bay leaves before eating.

bean, onion, garlic, chili, tomatoes, paprika, cocoa powder, bay leaves, oil, salt

Taken from www.food.com/recipe/spicy-spanish-mexican-black-bean-stew-448017 (may not work)