Black Bean Mole

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
about 3 cups of sauce

Ingredients
  • 1 1/2 teaspoons cumin seeds
  • 1 1/2 teaspoons dried oregano
  • 1 tablespoon sesame seeds
  • 2 tablespoons pure ground Pasilla chili powder
  • 1 cup cooked black beans (rinsed if using canned)
  • 1 cup chopped tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1 cup chicken stock
  • 1 teaspoon honey
  • 1/4 cup cilantro leaves, loosely packed
  • 2 teaspoons lime juice
  • 2 tablespoons butter
  • Salt and pepper
Directions

In a small skillet, toast the cumin seeds, oregano, sesame seeds, and chili powder, stirring constantly for 3 minutes, and then place in a blender. Then add the beans, tomatoes, Worcestershire sauce, chicken stock, honey, cilantro, lime, butter, and salt and pepper to taste. Puree until smooth. Now transfer the mole to a medium saucepan and heat until it thickens, about 5 minutes. Serve over poultry or fish accompanied by some tortilla chips.


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