1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (224g) Recipe makes 6 servings The following items or measurements are not included below: vegetable broth 3 tablespoons unsweetened chocolate vegetable broth
Calories 255
Calories from Fat 33		(13%)
Amount Per Serving		%DV
	Total Fat 3.7g	5%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 412mg		17%
Potassium 836mg		23%
Total Carbohydrate 45.1g		15%
	Dietary Fiber 14.1g	56%
	Sugars 5.6g
Protein 13.8g		27%
detailed view... how is this calculated?

people who like this recipe also like:

Canadian Kebabs, Eh? (Zwt II)

By: twissis

Roasted Potatoes and Peppers

By: Chef Kate

Island Rice Pudding

By: Elmotoo

Wonderful Curried Sweet Potato Soup

By: tigerduck

Salmon Fillets Bathed in Garlic

By: PaulaG

Mole Pinto Beans

Recipe #173251 | 30 min | 10 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Chef Kate
Jun 17, 2006

Unbelieveably easy, quick, healthy--and really good. From "20 Minutes to Dinner" by Bryanna Clark Grogan (The Book Publishing Co., 1997). Serves six as a main course with rice and salad, or more as a side.

SERVES 6 (change servings and units)

Ingredients

2 cups tomatoes, peeled, seeded and diced
1/2 cup vegetable broth
1 green pepper, peeled, seeded and diced
3 tablespoons unsweetened chocolate (or cocoa powder)
3 tablespoons sesame seeds, roasted
2 tablespoons masa harina (Mexican corn tortilla flour)
2 tablespoons raisins
1 1/2 tablespoons dried ancho chile powder (or your preference)
3 garlic cloves, peeled
1 teaspoon coarse salt
1 teaspoon honey
1/2 teaspoon ground aniseed
1/4 teaspoon ground coriander
1/8 teaspoon cinnamon
1/8 teaspoon pepper
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1 1/2 cups vegetable broth
4 1/2 cups pinto beans, cooked and drained

Directions

1
In a blender, mix all of the ingredients except the last 1 1/2 cups of broth and the beans.
2
Blend until very smooth.
3
Add the remaining broth and blend again.
4
Pour the sauce over the beans in a nonstick pot and simmer, covered, for 15-20 minutes.

Questions about this recipe?

Browse similar recipes by category

Course > Main Dish
Main Ingredient > Vegetables > Tomatoes
Main Ingredient > Chocolate
Main Ingredient > Beans
Cuisine > North American > Mexican
Preparation > Time to Make > < 30 mins
Preparation > Simple

Featured Reviews for This Recipe

From: Cookworm

On Feb 13, 2009

Excellent dish. The kids gobbled it and for a bean recipe, that's something. Like Aunt Cookie, I thought mine was too liquid so I took the lid off for about 15 more minutes to let it thicken. Worked great.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Aunt Cookie

On Mar 26, 2007

This was a very tasty bean recipe, and it was pretty quick to make. I served it with cornbread, and dinner was a hit. I thought the beans were a bit too saucy after the 20 minutes cooking time, so I took off the lid and let it simmer down for a while. The results were maybe a little too bitter for my taste (I think that is just the nature of mole; no fault of the recipe), but the other diner gave it 5 stars. Thanks for posting!

2 people found this review helpful

Was this review helpful to you? YES | NO

From: justcallmetoni

On Jul 15, 2006

Yummy. This quick mole really did have the characteristic complexity of the Mexican sauce. Being in the States, I managed to include all of the ingredients stated and added 1 tablepoon of pepitas as well. At the end of 20 minuts of cooking, the mole tasted quite raw to me. Flavors were all there but had not merged into a single spectacuar flavor. Cooked an additional 20 minutes and that seemed to take care of it though I then had problems with the beans over cooking. Next time, I think I will simmer the sauce for 10 minutes before adding the beans and broth. Thanks Chef Kate!

6 people found this review helpful

Was this review helpful to you? YES | NO

From: evelyn/athens

On Jul 13, 2006

Like Mrs. B, I had to make a few minor changes to accommodate the lack of availability of some ingredients here in Europe. My changes were to use Barlotti beans in place of the Pinto, smoked paprika (1 tablespoonful) instead of the ancho chili powder and polenta in place of the masa harina. Having said that, let me say how wonderful this recipe is and how quick it is to put together! I had soaked my beans all last night and cooked them this morning. I finalized the recipe a couple of hours ago and can not believe the complexity and depth of flavour these beans have for such little work! Love the blender trick. I used cocoa powder instead of chocolate and I know we will be enjoying these with our Mexican Dinner in a couple of hours - if there are any left - I keep 'trying' them.

4 people found this review helpful

Was this review helpful to you? YES | NO

Read all 10 reviews