Mole Coloradito with Runner Beans - Rick Bayless

Ingredients

• 1 pound (about 2 2/3 cups) dried runner beans (or you can choose black beans or red beans), picked over for any stones or debris
• Salt
• 3 ounces (about 6) dried ancho chiles, stemmed, seeded and torn into flat pieces
• 1 1/2 ounces (about 6 large) dried guajillo chiles, stemmed, seeded and torn into flat pieces
• 1/3 cup (about 1 1/2 ounces) sesame seeds
• 1 medium (6-ounce) onion, sliced ¼ inch thick
• 6 garlic cloves, unpeeled
• A 15-ounce can fire-roasted tomatoes, undrained
• 1/2 cup (about 2 1/2 ounces) raisins
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cinnamon, preferably Mexican canela
• 1/2 teaspoon Mexican oregano
• 2 tablespoons fresh-rendered pork lard or vegetable oil
• 3 cups broth (vegetable, chicken or pork), plus a little more if needed
• 1/2 of a 3-ounce round good-quality Mexican chocolate, chopped (finely chopped it will be about ¼ cup)
• A little sugar