Mexican Refried Beans with Chocolate Sauce

Preparation info
    • Difficulty


Appears in
Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

By Chantal Coady

Published 2003

  • About

This is a variation on the Venezuelan staple caraotas. Eaten ‘out there’ (as the colonials would say), it is usually served as a breakfast dish, with arepas, a kind of white maize griddle cake, white cheese and fried eggs. At home, we often have this as a brunch dish. It takes a few days to make, and tastes best after three or four days. If you don’t have much time, you can pressure-cook the beans without even pre-soaking them. This way you can cook them one day and eat them t