Ha, okay I was ready to cook something out of a newspaper. Our local rag isn’t exactly known for its culinary surprises, but they try. This one they pulled from “Real Chocolate” by Chantal Coady. They list the carbs and so forth but for crissakes, it’s meatless black beans with no lard. If you’re worried about carbs & cholestrol in a meatless, lardless black bean dish you have some serious issues.
The name she gave the dish is Mexican Refried Beans with Chocolate Sauce. I suppose they could be refried since you cook them twice, but again there is no lard. And the sauce she talks about doesn’t exist. It is a handful of unsweetened cocoa powder, that ain’t no sauce. I would rename it if I was going to cook it more often or even … again.
Maybe this? Habas negras r
Oh, you evil little man. Those beans were fantastic, eepecially with the cuminy chicken you added. Also, I couldn’t taste the ginger at all. I’m wondering of the cumin took over? No matter. The cocoa powder gave the beans a richer flavor, vaguely reminiscent a mol
Whoops!! Please substitue “especially” for “eepecially” in my post above.
I can smell the ginger from here … when I was washing the pot. Yeah, I liked the chicken and the crumbly cheeeese.