Recipe

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• 2 cups tomatoes, peeled, seeded and diced
• 1/2 cup vegetable broth
• 1 green pepper, peeled, seeded and diced
• 3 tbsp unsweetened chocolate (or cocoa powder)
• 3 tbsp sesame seeds , roasted
• 2 tbsp masa harina ( mexican corn tortilla flour)
• 2 tbsp raisins
• 1 1/2 tbsp dried ancho chile powder (or your preference)
• 3 garlic cloves, peeled
• 1 tsp coarse salt
• 1 tsp honey
• 1/2 tsp ground aniseed
• 1/4 tsp ground coriander
• 1/8 tsp cinnamon
• 1/8 tsp pepper
• 1/8 tsp ground cloves
• 1/8 tsp allspice
• 1 1/2 cups vegetable broth
• 4 1/2 cups pinto beans, cooked and drained

• 1 In a blender, mix all of the ingredients except the last 1 1/2 cups of broth and the beans.
• 2 Blend until very smooth.
• 3 Add the remaining broth and blend again.
• 4 Pour the sauce over the beans in a nonstick pot and simmer, covered, for 15-20 minutes.