2 pounds mix of dried pinto and black beans
4 cans diced tomatoes
1/2 cup cocoa powder
1/2 cup chili powder
1 jalapeno pepper, seeded and minced
1 onion, minced
4 stalks celery, chopped
2 large green bell peppers, chopped
1 Tbsp coarse sea salt
Place dried beans into 7 quart crockpot and cover with water by 4 inches.
Cook the beans on low for 15 hours.
Drain the beans, but leave some of the water in the cooker.
Add in the tomatoes, cocoa powder, chili powder, jalapeno pepper, onion, celery, bell peppers and salt.
Cook on high for 3-4 hours.
Serve with rice.
Yields: Enough for a crowd and for the freezer.
Serve some leftovers with melted cheddar cheese, like Tillamook Vintage Sharp White Cheddar, and tortilla chips.