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1
Soak the beans overnight, or use the quick-soak method (see below.)
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2
Drain, cover beans well with fresh cold water in a saucepan.
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3
Bring to a boil, reduce heat and simmer.
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4
When the beans are nearly tender, add 1 teaspoon of salt.
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5
Continue cooking until tender, about 1 hour total (cooking time will vary based on the type and age of beans.)
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6
Drain beans, reserving cooking liquid.
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7
Heat a cast-iron pan until very hot.
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8
Add the dried chiles and press down with a spatula and cook until the peppers begin to soften and are beginning to blacken, about 1 minute.
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9
Remove from pan, cut off the stems and shake out the seeds.
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10
Tear the chiles into pieces and place in a blender along with 1 cup of the beer, and puree until smooth.
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11
Re-heat the cast-iron pan over high heat and add the onion slices and Serrano peppers.
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12
Cook for about 10 minutes, turning the onions once, until they are well charred and soft.
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13
Remove the onions and chop.
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14
Cut the stems off the serranos and chop.
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15
(For a milder dish, slice the peppers lengthwise and remove the seeds before chopping.)
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16
Heat the oil over medium heat in a large heavy pot or dutch oven.
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17
Add the garlic, celery and bell peppers and saute for about 10 minutes.
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18
Add the prepared onions and serranos, cumin, black pepper and oregano and cook for 2 minutes.
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19
Add the seitan, fire-roasted green chiles, chipotle and chile puree and cook 2 minutes more.
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20
Add the remaining beer, tomatoes, bean cooking liquid and salt.
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21
Bring to a boil, reduce heat and simmer for 30 minutes.
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22
Add cooked beans and cook 10 minutes more.
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23
Stir in chocolate and serve,
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24
Note: to quick-soak beans, put them in a large pot and add cold water to cover by 3 inches.
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25
Bring to a boil and boil rapidly for two minutes.
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26
Turn off the heat, cover and let sit for 1 hour.
