Chocolate Calypso Beans

Serves 12 as a side dish

1 lb. dried calypso beans (black beans may be substituted)

2 tablespoons olive oil
1 medium-large onion chopped (1 cup or more)
1 red bell pepper, chopped
5 cloves of garlic, minced

1 1/2 tablespoons ground, dried red chilies
1 1/2 tablespoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
6 cups chicken stock
1 12 oz. bottle Mexican beer (Corona or Dos Equis)
1 disc of Ibarra Mexican chocolate

Preparation:

1. 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.

2. In large stock pot, sauté onion, pepper and garlic in olive oil for 5 minutes.

3. To sautéed mixture, add drained beans, spices, chicken stock, and beer, then bring to a boil.

4. Reduce heat. Add chocolate, then simmer until beans are tender, about two hours, stirring gently every 20-30 minutes.

5. When beans are done to your liking, add salt to taste (if needed).

Presentation:

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.

Chef says:

The uniqueness of the calypso bean, combined with the unexpected spicy chocolate taste have made Chocolate Calypsos a hit every time I served them. These beans can be made several days ahead, in fact they taste even better the day after they are made.

Calypso beans are black and white, resembling plump little orca whales in coloring. It can sometimes be difficult to obtain specialty beans like these, but it always makes me feel like I'm cooking up something special when I use special beans. And my audiences love them! If you can't find them at your store, here is a favorite source where I procure my beans:

Phipps Country (Pescadero, California) -- (650) 879-0787