Fancy Glorious Black Beans with Chocolate and Wine

1) Heat large deep skillet on medium heat with oil. Finely dice onion and shallow fry until soft. Finely chop garlic and add to pan when onion is already soft. Stir so nothing burns. After about a minute with the garlic, add the black beans (drained and rinsed well) and tomatoes (with the juice in). Stir well.
2) The amount of juice in your brand of tomatoes will determine how much additional liquid is needed, but the stock and wine should be added now. This part is flexible and the combination of stock and red wine is to preference but the goal is to have the mixture be well covered in liquid so it can cook down.
3) Add spices as well which can be adjusted to taste. Don't put chocolate in yet, though. Once everything (but the chocolate and cilantro) is in the pan and stirred well, turn the heat up and cover with a lid. When the mixture has come up to a boil, turn the heat down to low or medium low (depending on the intensity of your stove) so that it can simmer. Make sure there is enough liquid, and if for some reason it seems to be getting dry already, add some. The mixture can simmer for about half an hour covered. Stir occasionally. Add the powdered chocolate once the mixture starts to thicken up and let cook for about 5 minutes before taking off of the heat. Add cilantro when done, and serve.
The mixture should ideally be thick so that it hangs onto a spoon. If there is still a lot of liquid even after about 30 minutes, you can leave the lid off to help it cook down and/or add a little flour and let it go a few more minutes.
This recipes is great over polenta, rice, or with bread. It has a mole flavor to it, but is really easy to make and is impressive enough for entertaining even though you are really just serving beans!
Source of recipe: I wrote this recipe.