Tom’s Black Beans

This recipe uses canned black beans, but is even better if you
substitute 8 to 10 oz of freshly cooked black beans instead and the
same amount fresh chopped tomatoes.

Ingredients:

4 to 6 roasted chiles, diced
1 - 8 oz can black beans
1 - 8 oz can diced stewed tomatoes
1 - 6 oz can corn (drained)
medium onion, diced
chopped cilantro
4 to 8 cloves of garlic, chopped
cup chicken stock
cup wine, red or white
1/8 cup balsamic vinegar
tablespoon olive oil
3 tablespoons bakers chocolate
cup brown sugar
1 teaspoon cumin
1 tablespoon chili powder
Salt and pepper to taste

Instructions:

Saute onions and garlic in a little oil. Add chicken, beef, or pork at this stage, if desired. When onions are translucent,
sprinkle with 1 tsp of the brown sugar and brown. Add tbsp wine or balsamic and
reduce.

Add onions and all other ingredients to the pot. Stir and bring to boil, then reduce heat and
simmer for about 20 minutes.

For vegetarian substitute vegetable stock for chicken and add sauted
mushrooms for a meatier flavor.

Add more Green Chilies to bring up the heat

Garnish with grated cheese cilantro and or chopped onions Serve with
blue corn chips and fresh salsa.