Easy Mole Black Beans

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If you love deep, slow-simmered flavors, these mole black beans are about to become a new favorite. Inspired by the warm spices and subtle chocolate notes found in traditional Mexican mole, this easy vegetarian bean dish is rich, savory, and surprisingly simple to make.

These beans are perfect as a main dish over rice, on tacos or burrito bowls, or served as a hearty side. They taste like they’ve been cooking all day even though they come together with pantry staples and minimal effort.

Why You’ll Love These Mole Black Beans

• Big flavor, simple ingredients
• Naturally vegetarian and vegan
• Cozy, smoky, and slightly sweet
• Great for meal prep and freezer-friendly
• Delicious as a main or a side dish

Ingredients

• 1 tablespoon garlic infused olive oil
• 1 white onion, diced
• 1 teaspoon ground cumin
• ½ teaspoon chipotle chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon oregano
• ¼ teaspoon ground cinnamon
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon all purpose flour
• 2 cans (15 oz each) black beans, drained and rinsed
• 2 cups vegetable broth
• 1 tablespoon tomato paste
• 1 tablespoon peanut butter (or other nut or seed butter)
• 1 tablespoon brown sugar
• Salt and black pepper, to taste
• Optional: a squeeze of lime juice for finishing

Pantry Tip: Most of these ingredients are vegan pantry staples I always keep on hand. Having things like cocoa powder and vegetable broth ready makes weeknight meals so much faster

How to Make Mole Black Beans

1. Sauté the onion

Heat garlic infused olive oil in a medium saucepan over medium heat. Add the diced onion and cook until soft and translucent, about 5–6 minutes.

2. Bloom the spices

Add the chipotle chili powder, cumin, smoked paprika, oregano, and cinnamon. Stir constantly for about 30 seconds to bloom the spices and deepen their flavor. Next add the unsweetened cocoa powder and flour. Stir for 30 more seconds to toast the flour.

3. Add the broth and beans

Stir in the vegetable broth to deglaze the pan. Add tomato paste, peanut butter, and brown sugar. Mix well to combine before adding the black beans.

4. Simmer the beans

Bring the mixture to a gentle simmer. Reduce heat to low and let cook uncovered for 15–20 minutes, stirring occasionally, until the beans are thick and flavorful.

5. Season and serve

Taste and adjust seasoning with salt and pepper. For a bright finish, add a small squeeze of lime juice just before serving.

Tips for the Best Flavor

• Mole should be complex, not chocolatey. You can always add more cocoa powder.
• Let them simmer. The longer they cook, the more the flavors meld.
• Like heat? Add a pinch of cayenne or a minced chipotle pepper in adobo sauce.
• For a milder flavor use regular chili powder rather than chipotle chili powder.

How to Serve Mole Black Beans

These beans are incredibly versatile. Try them:

• Over steamed rice or cilantro lime rice
• In tacos or burritos with avocado and slaw
• As a protein-packed side for enchiladas
• Spoon over baked sweet potatoes
• Meal-prepped for easy lunches all week

More Plant-Based Bean Recipes

Love these mole beans? Here are a few more high-protein, plant-based bean recipes to add to your weekly rotation!

• Meatless Pinto Beans and Cornbread a Humble Southern Staple
• Cuban Style Black Beans
• Vegan Southern Butter Beans
• Jamaican Butter Bean Curry
• Vegan Cowboy Cornbread Casserole

Frequently Asked Questions

Can I make this recipe nut-free?

Yes! To make this nut-free, simply swap the peanut butter for sunflower seed butter or tahini. The nut butter is used to provide the creamy texture and earthy fat traditionally found in mole (which often uses ground almonds or sesame seeds).

Is this recipe spicy?

As written, it has a mild-to-medium heat thanks to the chipotle chili powder. Chipotle has a distinct smoky flavor; if you prefer no heat at all, replace it with regular mild chili powder or extra smoked paprika.

What if I don’t have garlic-infused olive oil?

No problem! You can use regular olive oil and sauté 2 cloves of minced garlic along with the onion in step one.

Can I use dried beans instead of canned?

Absolutely. If using dried beans, cook them first until tender. You will need approximately 3 to 3.5 cups of cooked beans to replace the two 15 oz cans called for in the recipe.

Why is there flour in the recipe?

The tablespoon of all-purpose flour acts as a thickener to give the sauce that signature velvety mole consistency.

Gluten-Free Tip: If you are gluten-sensitive, you can swap the all-purpose flour for a gluten-free 1-to-1 baking flour or omit the flour.

How do I store and reheat leftovers?

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: These beans freeze perfectly for up to 3 months.
• Reheating: If the sauce thickens too much in the fridge, add a splash of water or vegetable broth when reheating on the stove or in the microwave to loosen it up.