Serves 6-8

1 pound dried Rio Zape beans rinsed, or substitute black or anasazi beans
5 dried chiles (for mild spiciness use 2 anchos and 3 negros, for a little more heat, substitute in some guajillos)
6 sun dried tomato halves (not in oil)
5 cloves garlic
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 teaspoon unsweetened cocoa powder
1/2 teaspoon cinnamon
3 tablespoons neutral oil such as grape seed
5 cups water
sour cream for serving
cilantro for serving