Black Bean Soup with Chocolate

Adapted from Caprial's Soups & Sandwiches. This can be spiced up with a sauteed chorizo, linguica, or other spicy sausage. Serve with a Pinot Noir or a Sangiovese.

1.5 lbs dried black beans
1 smoked ham hock
3 bay leaves
8 - 10 cups water
2 tbs olive oil
1 large onion
2 jalapeno peppers, seeded and finely diced
6 cloves garlic, minced
1/2 tsp  ground cinnamon
2 tbs chile powder
2 tbs cumin
Zest of 1 orange
1 cup dry red wine
1 cup bittersweet chocolate, chopped
2 tsp cayenne sauce
Salt
Freshly ground black pepper
Creme fraiche for garnish
Cilantro puree, for garnish (Recipe below)

In a large stockpot over medium-high heat, combine the beans, ham hock, bay leaves and 8 cups of water. Bring the mixture to a boil. Reduce the heat and let the soup simmer for 2.5 - 3 hours, or until the beans are tender (add additional water if necessary). Remove the bay leaves and ham hock. Set the ham aside to cool, then pull the meat off the bones and cut into bite-sized pieces. Set aside.

About 30 minutes before the beans are tender, heat the oil in a large skillet over medium-high heat until hot. Saute the onion jalapenos, and garlic until the onion is tender, 5 - 8 minutes. Add the cinnamon, chile powder, cumin, orange zest, and red wine, and cook over high heat until reduced by half, about 5 minutes. Add the chocolate and stir until melted. Add the ham and stir in.

Stir the onion mixture into the simmering bean mixture and immer 20 minutes longer. Adjust thickness of the soup with more water. Add the cayenne sauce and season to taste with salt and pepper.

Cilantro Puree

1/2 cup cilantro
1/2 cup fresh spinach leaves
1 cup extra virgin olive   oil

Place all ingredients in the bowl of a food processor. Process until smooth. Keep refrigerated until ready to use.