Nutrition	%GDA	Range
Energy Kcal	417
Protein	33.28%
Other Carbohydrate	24.85%
Sugar	17.89%
Fat Saturated	23.92%
Fat Unsaturated	12.97%
Fiber	55.14%
Sodium	41.77%
Salt	43.54%

1. Put your beans into soak the night before, or early in the monring if you're going to be cooking that evening. Place them in a bowl, cover with fresh cold water and cover the bowl with clingfilm. Leave for a minimum of 8 hours to soak. 2. When soaked, drain and thoroughly rinse your beans. Put them into a saucepan with fresh water and bring to the boil for approximately 10 minutes, then turn down to a simmer. 3. Meanwhile, peel and slice the onion and garlic, and chop the chilli (reserving a couple of slices for a garnish), then put them all into a saucepan along with the paprika and cumin. Add the oil and cook over a low heat unitl the onions and garlic sofeten. 4. Wash and chop the carrot, and add to the saucepan. Pour the red wine and tomatoes in, and stir through. 5. Crumble the stock cube, the add the dark chocolate and 400ml boiling water. Drain the beans and tip into the pan. Stir and leave to simmer for 20 minutes, or until the carrot is tender. 6. If you like, pulse the soup in a blender until smooth. Serve hot, garnished with a sprig of fresh parsley and a slice of red chilli in each bowl. Swirl cream, natural yoghurt or creme fraiche on top before serving.