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.
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