Mole Pinto Beans

Mole is a distinctive Mexican sauce that contains chocolate (or cocoa, in this case). You can buy mole mixes but they are usually high in fat. This version is not, and a blender makes it easy to prepare. Instead of traditional turkey or chicken, this recipe pairs mole with creamy pinto beans. Eat it with salad and rice, fresh polenta, whole-wheat tortillas, or use as a filling for enchiladas.

Ingedients:

3 large tomatoes, chunked (OR about 2 cup canned, drained tomatoes from a 28-oz. can, or 1/4 cup tomato paste and 2/3 cup water)

1/2 cup vegetarian broth

1 green pepper, seeded and diced

3 tablespoons each unsweetened organic cocoa and roasted sesame seeds (or 1 1/2 tablespoons tahini)

2 tablespoons masa harina (Mexican corn tortilla flour)

2 tablespoons raisins

1 1/2 tablespoons good, dark chile powder (preferably ancho chile powder)

3 cloves garlic, peeled

1 teaspoons each salt and sugar or alternate

1/2 teaspoons ground anise

1/4 teaspoons ground coriander

1/8 teaspoons cinnamon

Dash each of pepper and ground cloves or allspice

1 1/2 cups vegetarian broth

3 cans (or 4 1/2 cups cooked) pinto beans, drained

Instructions:

Note: If you are serving this with rice, put a pot of long grain rice on to cook before starting the recipe.

1. In a blender, mix all of the ingredients except the last 1 1/2 cups of broth and the beans. Blend until very smooth. Add the remaining broth and blend again.

2. Pour the sauce over the beans in a nonstick pot or skillet and simmer, covered, for 15-20 minutes.

Variation: Mole sauce (simmered first for 15-20 minutes) can also be served over browned seitan, tofu, tempeh, reconstituted textured vegetable protein chunks, or your

More healthy bean recipes.