Rio Zape Beans With Toasted Chile Sauce

• 1 pound dried Rio Zape beans rinsed, or substitute black or anasazi beans
• 5 dried chiles (for mild spiciness use 2 anchos and 3 negros, for a little more heat, substitute in some guajillos)
• 6 sun dried tomato halves (not in oil)
• 5 cloves garlic
• 1 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1 teaspoon unsweetened cocoa powder
• 1/2 teaspoon cinnamon
• 3 tablespoons neutral oil such as grape seed
• 5 cups water
• sour cream for serving
• cilantro for serving

1. Heat a skillet and toast the chiles about one minute on each side until they puff up and become fragrant. Also heat the garlic cloves until they start to blacken. Meanwhile remove the stems and seeds from the chiles and immerse them in 2 cups hot water, along with the sun dried tomatoes. When the garlic cloves are done, peel them and put them in a blender. Toast the cumin and fennel seeds in the skillet for about one minute and add these to the blender, along with the cinnamon and cocoa powder. Spoon in the softened chiles and tomatoes. Add one cup of the soaking liquid, strained. Blend until you have a smooth paste.
2. Heat oil in a pan and add the chile paste. Cook, stirring for about 5 minutes until it has darkened in color and become very fragrant. Rinse the blender jar with the remaining soaking liquid and add to pan. If using, transfer to your slow cooker. Add the beans and 3 more cups of water. Cook on high for 4 to 6 hours (the cooking time will depend on the dryness of the beans and the slow cooker model). When the beans are soft, add salt to taste.
3. Serve with a dollop of sour cream and sprigs of cilantro.

beans, chiles, tomato, garlic, cumin seeds, fennel seeds, cocoa, cinnamon, neutral oil, water, sour cream, cilantro

Taken from food52.com/recipes/9586-rio-zape-beans-with-toasted-chile-sauce (may not work)