Mole Poblano Beans

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mole Poblano Beans


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: KL
  • Total Time: 50 minutes
  • Yield: 2 1x
  • Diet: Vegan

Description

AKA chocolate beans. They do it in Mexico!  Well they put in on turkeys in Mexico. I contrived this delicious, unusual dish in Australia after impulse buying a bottle of red wine ‘with a hint of natural chocolate’ (Chocolate Cellar from the McLaren Vale). A couple of sips in and it was hard to prevail. We abandoned it for a nice bottle from the Barossa Valley with only an almost imperceptible (and no added hint of) chocolate flavour.

Determined not to waste the unfortunate purchase, I turned it into a delicious mole sauce with beans in place of the traditional dead birds, it went down a storm. You may not be able to get hold of chocolate wine; I dont recommend trying very hard.  Add a few squares of dark cooking chocolate to taste.  Serve with plenty of plain brown rice, no more strong flavours needed.   Very experimental, serendipitous, delicious.


Ingredients

Scale

a splash of vegetable oil

an onion, diced

a teaspoon of dried cumin seed

2 teaspoons of dried chillies (this makes a medium hot sauce, add more or less to taste)

2 cloves of garlic, minced

250cl (a third of a bottle) of red wine

a few squares of dark cooking chocolate

a tablespoon of soy sauce

the juice of a lime

a teaspoon of tamarind paste

a tablespoon of agave nectar

3 tablespoons of tomato puree

salt and pepper

a 400g (14 ounces) tin of mixed beans

half a head of pak choi coursley chopped

fresh coriander to garnish (optional)


Instructions

Sweat the onion in a splash of oil with a pinch of salt until softened (up to 10 minutes)

Add the cumin seed and dried chillies

Add the garlic, stir and leave for a couple of minutes

Add the wine, agave nectar, soy sauce, tomato puree, tamarind paste, a few good grinds of black pepper and lime juice

Add the beans

Stir well, bring to the boil and simmer and reduce for about 20 minutes, stirring occasionally until its a delicious thick sauce

Add the pak choi, stir through and simmer on a low heat for anothr 10 minutes

  • Prep Time: 10
  • Cook Time: 40
  • Category: Dinner
  • Method: Boil and Sautee
  • Cuisine: Mexican
Share Button

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.