I've had a black currant stout that was tasty. Just brew your favorite basic stout and add the desired amount of currants to the secondary. (Maybe ~4 lbs?) I recommend against boiling them - you'll set the pectin which will haze your beer and give it a weird texture. The usual procedure to insure they're mostly sanitary is to freeze them and let them thaw. This also helps to break them down so the yeast has an easier time getting at the sugars.
Beauty is in the eye of the beer holder.