We often think of chocolate in terms of a sweet, but in the 18thC chocolate was as often used to flavor savory dishes and chocolate can enrich a sauce for beans.
Soak white beans overnight. Drain and add to your marmite along with some sauteed onions and garlic and a pinch of thyme. Pour hot broth [vegetable or meat or poultry] to just below the top of the marmite, replace the cover and set into the coals at the edge of the fire. Turn pot as soup comes to a boil and keep simmering for a couple of hours. When most of the liquid has been absorbed, stir in a grated square of chocolate and a good pinch of cinnamon. Season with salt and pepper to taste.
Marmite by Michel Nichol. Wood ladle and bowl by my husband at Old Bedford Mercers Woodware.
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