Southwestern Creamy Pureed Black Bean Soup

This recipe was adapted from my basic black bean soup. I made this very spicy to suit my own taste. If it's too hot for you, use less peppers or use some milder ones. For the cocoa, which really deepens the flavors, I use Hershey's pure unsweetened dark cocoa. This is great for lunch on a cold winter day (it will warm you up in more ways than one!). Add a few hot, buttered whole grain flour tortillas and a big mug or two of hot spiked (I like Meyer's dark rum) dark cocoa and the winter blues will disappear. It is also an excellent first course for dinner with tortillas and a tequila cocktail or icy cold dark beer.

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