Put the beans into a bowl, cover with fresh cold water, and then some, and cover in clingfilm. Leave for a minimum of 8 hours to soak
When soaked, drain and thoroughly rinse your beans. Put them in a saucepan and bring to the boil. Boil vigorously for approximately 10 minutes, then turn down to a simmer.
Peel and slice the onion and garlic, and chop the chili, and add to a saucepan with the paprika and cumin. Add a small splash of oil and cook over a low heat until the onions and garlic soften.
Wash and chop the carrot (I always leave the skins on my vegetables for maximum goodness, but wash them thoroughly to get rid of any pesticides that may have been used in the growing process) – and add to the saucepan.
Pour the red wine and chopped tomatoes over, and stir through. Add a chopped stock cube, the dark chocolate, and 400ml boiling water.
Drain the beans and add to the pan. Stir everything together and simmer for 20 minutes, or until the carrot is tender.
Pulse in a blender until smooth (I like to leave mine just slightly chunky, but if pulsed thoroughly, this makes a deliciously silky texture).
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