Get Your Chocolate Fix, Via Black Beans

There's an undeniably more unctuous savoriness to slow-cooked dried beans, but when we don't have the time - or desire to heat up an already sweltering kitchen - canned black beans will suffice nicely, thank you. Especially when doctored up via minimal effort yielding deep and complex flavor.

Cafe Drake likes this quick fix:

Empty without rinsing a can of black beans in to a deep skillet. Heat over a low flame while adding a handful of diced onion and a clove of minced garlic. Stir in 1 chopped canned chipotle pepper (add in a bit of the surrounding sauce as well) and a few dashes of ground cumin and dried oregano. Season lightly with salt and black pepper and add 1 cup of stock or broth (veggies, chicken and beef all work well). Simmer gently for about 20 minutes. Add 1 t. sugar and 2 t. unsweetened cocoa powder. Cook for a few more minutes then serve hot with rice or cornbread or warmed corn tortillas. Even better when garnished with sliced scallions and/or chopped cilantro. 

This recipe can be doubled or tripled easily and is sensational and homey served in deep white bowls, family style, alongside wedges of lime so diners may add compatible tartness as desired.