1/3 cupolive oil 1large onion, quartered 4 clovesgarlic 4ribs celery, peeled and cut in thirds 1large red pepper, seeded and quartered 1bunch flat parsley, stems and all 1/2 small bunchcilantro, stems cut off 6 cupsblack beans (2 large cans), drained and rinsed 1/2 cuptomato paste 2 cupsdry red wine 3 Tablespoonsbottled hot sauce 6bay leaves 3 qts (12 cups)water 2/3 cupgrated semisweet chocolate or chocolate chips 1 Tablespoonground cumin 1 Tablespoonoregano
Directions
Yield
12 servings
Heat the oil in a heavy pot.
Make the sofrito: In a food processor, coarsely grind the onion, garlic, celery, pepper, parsley and cilantro. Add ground mixture to the hot oil, and sautee until translucent. Add the beans, tomato paste, wine, hot sauce, bay leaves and water, and bring to a boil. Reduce the heat to medium and cook 30 minutes. Add the chocolate, cumin and oregano and cook for 15 minutes more. Adjust texture and seasonings. Serve hot.
For nearly thirty years Levana Kirschenbaum has owned and operated a catering business, a bakery and a successful Manhattan restaurant all while raising a family. She has also published two cookbooks.
