Roasted Chicken Mofongo with Black Beans

Ingredients

• 2 teaspoons cumin seeds
• 2 black peppercorns
• 1 teaspoon yellow mustard seeds
• 1 teaspoon cloves
• 1 teaspoon dried chilies (finely ground) i.e. habaneros are my choice
• 1 teaspoon dried ginger
• 1 teaspoon ground cinnamon
• 2 teaspoons dark brown sugar
• 1 teaspoon salt
• 1 very ripe plantain, peeled and cut into 1/2-inch size pieces
• 2 ounces foie gras, cut into small pieces
• 2 ounces butter, cut into small pieces
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 6 cloves of garlic, peeled and thinly sliced
• 2 jalapenos, stem and seeds discarded, minced
• 2 large carrots, peeled and chopped medium
• 1 large stalk celery, chopped medium
• 1 medium red onion, chopped medium
• 2 bay leaves, broken
• 1 tablespoon ground black peppercorns
• 1 teaspoon cayenne
• 1/4 cup Spanish Sherry wine vinegar
• 1/2 cup Sherry
• 1 cup black beans, rinsed, picked over for stones and soaked overnight
• 7 cups chicken stock

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