Instructions

1. Soak beans overnight.
2. Drain the beans, add 2 garlic cloves, bay leaves, allspice and cover with 1 liter of fresh water. Bring to boil, lower the heat and simmer for 1 hour or until beans are done.
3. Save the stock and discard the spices.
4. Heat an oil in a shallow pan over medium heat. Add onions and sauté until translucent. Throw in minced garlic, jalapeño, cumin and oregano and stir until fragrant. Lastly add beans, tomatoes and about half of the stock. Or more if you like thinner consistency. Let it simmer for 10 minutes.
5. Transfer half of the soup into separate bowl and puree with immersion blender. Pour it back in the pan.
6. Season with salt and pepper and add chocolate. Stir until chocolate dissolves and serve.
7. Garnish with generous dollop of vegan sour cream and fresh cilantro.
8. To make vegan sour cream blitz silken tofu, apple cider vinegar, nutritional yeast and pinch of salt in a blender. Thin with soya milk or water.