Black Beans

Ingredients:
1 small can chipotle chilies in adobo sauce
2 tbs. bacon grease
1 stick of butter
1 small can of tomato paste
2 ½ cups chopped onion, divided
1 ½ cups chopped green bell pepper
1 ½ cups chopped red bell pepper
3 tbs. chopped Panola Spicy Sweet Jalapeno Peppers
5 garlic cloves, minced
1 ½ tbs. chili powder
1 tbs. ground cumin
1 ½ tsp. dried oregano
¾ tsp. salt
½ tsp. black pepper
1 tbs. fresh lime juice
1/8 tsp. ground cinnamon
1 heaping tbs. beef base
1 tbs. Panola Fuego Chipotle Salsa
2-3 bags dried black beans
Enough chicken broth to cover, cook and add more to beans when needed 1 ½ ounces semisweet chocolate, tested with Nestle morsels. You can use your favorite, just chop if you use block chocolate. THIS WILL BE ADDED AT VERY END AFTER COOKING!

Directions:
Quick soak beans in a pot of hot water.
Remove 2 chipotle chilies from can; finely chop, reserving remaining chilies and sauce for another use.
Heat a Dutch oven, melt butter with bacon grease - get this hot then add tomato paste. Constantly stir tomato paste until it starts to turn a dark red color.
Add chipotle chilies, onions, bell peppers, garlic, Panola Spicy Sweet Jalapeno Peppers, chili powder, cumin, oregano, salt, black pepper, lime juice, cinnamon, beef base, and Panola Fuego Chipotle Salsa.
Drain soaking beans and transfer to slow cooker. Add vegetable mixture and mix thoroughly. Now cover the bean mix with chicken broth.
Cook on high for 4 hours or low for 6 hours until beans are tender. Add chicken broth if needed during cooking process.
At end of cooking time, stir in semisweet chocolate until melted and blended in. Adjust seasoning if needed.
If you want wetter to serve over white rice, add more broth to make saucier, less broth is you just want creamy beans!! Enjoy!!