Mole Pinto Beans Recipe #173251
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.
by Chef Kate
30 min | 10 min prep
SERVES 6
- 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
- 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.
- Pour the sauce over the beans in a nonstick pot and simmer, covered, for 15-20 minutes.
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5 stars