Place the beans in a large bowl and cover with cold water. Let soak overnight. Drain the beans thoroughly and place in a large pot. Add 1 tsp. of salt and cover with 2 inches of water. Bring to a boil. Reduce the heat to a simmer, cover and cook until the largest of the beans are tender, about 45 minutes. While the beans are simmering, heat the olive oil in a stock pot or, if you are going to use a slow cooker, the slow cooker insert. Add the onions and cook, stirring occasionally, until they being to turn golden, about 12 minutes. Add the garlic and cook for 2 more minutes. Add the ALEPPO, ANCHO, CUMIN, EPAZOTE (if using) and OREGANO and stir for 30 seconds. Add the water and stir, scraping the bottom of the skillet or insert. When the beans are ready, drain them well and add them to the onion mixture along with the tomatoes, chipotle pepper and COCOA POWDER. If you are using a slow cooker, cover and cook on low for 6-8 hours. If you are using your stove, cover and cook over low heat for at least 2 hours. Serve with lime wedges and your toppings of choice.
Prep. time: 15 minutes plus overnight soak
Cooking time: 3 hours minimum
Servings 9; Serving Size 1 cup (264g); Calories 300; Calories from fat 120; Total fat 14g; Cholesterol 0mg; Sodium 700mg; Carbohydrate 37g; Dietary Fiber 11g; Sugars 2g; Protein 12g.