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mole black beans

Mole Black Beans

Course Main Course, Side Dish
Cuisine Mexican, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 tbsp Garlic Infused Olive Oil
  • 1 White Onion Diced
  • 1 tsp Ground Cumin
  • 1/2 tsp Chipotle Chili Powder
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Oregano
  • 1/4 tsp Cinnamon
  • 1 tbsp Unsweetened Cocoa Powder
  • 1 tbsp All Purpose Flour
  • 2 15 oz cans Black Beans drained and rinsed
  • 2 cups Vegetable Broth
  • 1 tbsp Tomato Paste
  • 1 tbsp Peanut Butter or other nut or seed butter
  • 1 tbsp Brown Sugar
  • Salt and Black Pepper to taste
  • 1 Lime optional

Instructions

  1. 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. 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. 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. 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. Taste and adjust seasoning with salt and pepper. Add lime juice just before serving.