Soak dried black beans overnight in a large bowl of water.

Drain the soaked black beans well and rinse them.

Transfer the beans to a pot with 4 cups of water.

Bring the water to a boil, then reduce heat to a simmer.

In a separate pan, sauté chopped onion, crushed garlic, and chopped chili in oil until softened.

Add chopped tomatoes and smoked paprika to the sautéed vegetables.

Lightly sauté for a few minutes, allowing the flavors to meld.

Stir the sautéed mixture into the pot with the black beans.

Add bay leaves and cocoa powder to the bean mixture.

Simmer the stew until the liquid has thickened and reduced, and the beans are tender (approximately 2 hours).

Optionally, puree half the beans for a creamier texture.

Season the stew with salt to taste.

Remove bay leaves before serving.

Garnish with fresh tomatoes and herbs like parsley, if desired.