1 pound dried calypso or black beans 2 tablespoons olive oil 1 medium-large onion chopped 1 red bell pepper, chopped 5 cloves garlic, minced 1 1/2 tablespoon ground, dried red chilies 1 1/2 tablespoon cumin 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 6 cups chicken stock 1 bottle (12 oz size) Mexican beer (such as Corona or Dos Equis) 1 disc Ibarra Mexican chocolate
Rinse beans. Rehydrate beans by soaking them overnight; or cover with water, bring to a boil, then turn off the heat and let them sit for an hour. Drain and rinse.
In large stock pot, saute onion, pepper and garlic in olive oil for 5 minutes.
To sauteed mixture, add drained beans, spices, chicken stock, and beer, then bring to a boil. Reduce heat. Add chocolate, then simmer until beans are tender, about two hours, stirring gently every 20-30 minutes. When beans are done to your liking, add salt to taste (if needed).
Serve with Mexican rice, and your favorite fresh salsa or pico de gallo, as the perfect accompaniment to fajitas, grilled chicken or fish. A little grated cheese sprinkled on top of the beans in the serving bowl makes a nice garnish.