215 ounce cans kidney beans or mixture of kidney, black or pinto beans
2ouncesbittersweet chocolatechopped
fresh cilantrosliced jalapeños and/or sliced avocado for serving
Instructions
Add 1 tablespoon ghee to a large pot/Dutch oven over medium-high heat.
Season lamb with salt and pepper then add to the pot and cook until browned. Remove from pot with a slotted spoon, drain excess liquid and return pot to the stove.
Add remaining tablespoon of ghee to the pot. Place the onions and garlic in the pot and cook until softened, about 3-4 minutes.
Add the spice mixture, bay leaf, cacao powder and tomato paste. Stir until combined and cook for 1-2 minutes until fragrant.
Transfer the browned lamb back into the pot and stir to combine.
Stir in the diced tomatoes and broth, bring the mixture to a simmer then lower the heat and cook with the lid on but slightly askew for 30 minutes.
Remove the lid, add the beans and chocolate, stir to combine and cook for another 5 minutes until the chocolate is melted and the beans are warmed through.
Remove bay leaf and season to taste with salt and pepper.
Serve with fresh cilantro, sliced jalapeños and/or avocado.