Spiced black beans

MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Spiced Black Beans
  Categories: Vegetables
       Yield: 6 cups
  
       1 lb Dried black beans, picked
            -over
       1 md Onion, peeled
       4    Whole cloves
       2    Chorizo sausages (opt)
       4 lg Sprigs fresh cilantro, stems
            -crushed
       1 lg Carrot
       1    Celery stalk, with leaves
       2 T  Olive oil
       2 T  Cocoa powder
       1 T  Ground cumin
       1 T  Chili powder
     1/4 t  Red pepper flakes
       8 c  Water
  
   When cooking up these beans, don't add salt to the water, because it
   keeps the beans from becoming tender. Cocoa powder add a subtle
   sweetness that is used in Mexican mole sauces to cut the heat of the
   chili. I think it adds a great depth of flavor to this '90s favorite.
   
   1. Soak beans overnight in water to cover. Drain and rinse.
   
   2. Stud the onion with cloves.
   
   3. Place all ingredients in a large, heavy pot and bring to a boil.
   Reduce heat to a simmer and cook until tender but not mushy, about 1
   1/2 hours.
   
   4. Remove flavoring vegetables; discard or reserve for another use.
   Slice chorizos, if desired, and return to beans; or serve chorizos on
   their own.
   
   Yield: 6 cups. Per 1/2 cup serving: 254 calories, 11 grams fat, 17
   milligrams cholesterol.
   
   NOTE: For a special treat, puree 2 cups of beans (without chorizos)
   along with some of the cooking liquid until you have a smooth paste.
   Spread paste atop round corn chips. Sprinkle a bit of Monterey Jack
   cheese over bean paste. Set on baking sheet in a 350'F. oven for 3
   minutes to melt cheese. Serve warm, topped with shredded lettuce and
   chopped cilantro. Serve with chorizos.
  
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