1 lb. dry beans
1 med. onion, chopped fine
6 c. chicken stock
2 sm. jalapeno chilies, seeded & chopped
1 1/2 tbsp. chili powder
1 1/2 tbsp. ground cumin
1 tsp. cocoa powder
1 tbsp. salt 1 tsp. crushed red pepper flakes
Sour cream Salsa

Rinse the black beans, picking out stones, and soak in water overnight. Drain beans. Saute onion over medium heat in a heavy saucepan. Add beans and chicken stock to cover. Add the chilies and seasonings. Cook over medium heat for about 1 1/2 hours or until the beans are tender. Remove from heat and cool. Place bean mixture in a food processor and pulse until cool. This mixture can be refrigerated for up to 3 days.

Place a non-stick pan over medium heat, or you can brush a saute pan lightly with olive oil. Form bean mixture into balls the size of a golf ball. Flatten to form patties. Cook bean cakes on each side for about a minute or until lightly browned. Garnish with sour cream and salsa, along with a sprig of fresh cilantro.

Makes about 24 patties.