This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Conversation is food for the soul." - Mexican Proverb
There are a lot of mole (pronounced MOE lay) recipes in Mexican cooking. This one with chocolate is the classic and for many an acquired taste. The chocolate adds a savory flavor that’s just a little bitter when you are used to the sweetness of chocolate. The sauce is great over almost any meat but I love the black beans as a side dish or filling for tacos.
This is a very easy recipe to make. It takes some time to cook the sauce but the total hands on cooking time is only about 30 minutes.
Usually found in ethnic or gourmet markets, dried chipotles are also sold packed in cans in adobo. This is a sauce made of vinegar, dried chili peppers, herbs and spices, usually in a tomato puree.
I like to keep cans of chipotle in the pantry and after I open one I put in a jar in the refrigerator (because I will never use but one or two peppers at a time). I use tongs to handle both dried chilies as well as canned—they can burn your skin if you are not careful. You might want to wear rubber gloves, as you don't want these in your eyes! Mince the canned chilies until they are a fine paste so that they will blend well with your recipe.
Servings = 6 | Serving size =about 1 cup
Cooking Time = 180 Minutes
This recipe can be multiplied by 2, 3.
This recipe is better the second and third day. Reheat gently.
|1 tsp||olive oil|
|3 cloves||garlic (minced)|
|1 medium||onion (diced)|
|1/2 15 ounce can||no salt added diced tomatoes|
|1 small||chipotle pepper in adobo|
|2 tsp||dried oregano leaves|
|1/4 tsp||ground allspice|
|1/4 tsp||ground cinnamon|
|1/4 tsp||ground cumin|
|1/2 tsp||chili powder|
|1 Tbsp||peach or apricot preserves|
|1 Tbsp||Dutch process cocoa|
|1 ounce||unsweetened baker's chocolate|
|3 15 ounce can||no salt added black beans (drained and rinsed)|
Place the olive oil in a medium stock pot over medium heat. Add the garlic and onion and cook for about 7 - 10 minutes until softened.
Add the tomatoes, chipotle peppers, oregano, cloves, allspice, cinnamon, cumin, chili powder, salt, preservers, cocoa and water. Reduce the heat to medium-low and simmer for 2 hours. Stir occasionally.
Add the baker’s chocolate and cook over low heat for another 10 minutes until the chocolate is melted.
After the sauce has cooked to the point where the onions and tomatoes are very soft remove from the heat and let cool for about 15 minutes. Using a stick blender (or conventional blender in batches) puree until smooth.
Add the black beans and cook for another 15 minutes.
Serving size = about 1 cup
Servings = 6
Amount Per Serving
|Calories 245||Calories from Fat 22|
|% Daily Value|
|Total Fat 2g||4%|
|Saturated Fat <1g||3%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 45g||15%|
|Dietary Fiber 8g||7%|
|Vitamin A 14%||Vitamin C 13%|
|Calcium 29%||Iron 29%|
|Vitamin K 10 mcg||Potassium 784 mg|
|Magnesium 83 mg|