Holy Mole Frijoles Three Bean Mole Recipes
30-MINUTE MOLE
Several styles of mole - negro, colorado, verde and so many more - span different regions throughout Mexico, and the formulas vary from family to family. Mole is often viewed as intimidating, a sauce that requires toasting each ingredient individually, pounding them down to a paste and then cooking over low heat for hours to achieve layers of flavor. Although this recipe will never stand up to the mole an abuelita has been making for more than half her life, it will satiate the craving for homemade mole on a weeknight. Shortcuts like using roasted peanut butter and tahini help create this satisfying sauce in just 30 minutes. It's perfect for serving over just about anything: roasted mushrooms or seared cauliflower, jackfruit or tofu. It can even be tossed with cooked rice noodles.
Provided by Jocelyn Ramirez
Categories sauces and gravies
Time 30m
Yield 4 1/2 cups
Number Of Ingredients 17
Steps:
- Heat broth in a small saucepan over medium-high until steaming; remove from heat. Meanwhile, heat 2 tablespoons oil in a medium pot over medium. Add all the dried chiles and sear until darkened, turning constantly so they don't burn and become bitter, 1 to 2 minutes. Transfer chiles to the hot broth to rehydrate for 10 minutes. Set a bowl over the chiles to keep them submerged.
- Add the remaining tablespoon oil and the onion to the same medium pot (no need to wash). Cook over medium, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and cook, stirring frequently, until lightly toasted, about 1 minute. Transfer to a blender, along with the chiles and their soaking liquid, the peanut butter, tahini, sugar, cacao, chocolate, oregano, cumin, cinnamon and toasted tortilla. Blend until completely smooth and creamy. Season to taste with salt and pepper.
- Pour the mole back into the same medium pot and set over high heat. Once the mole starts to bubble, lower heat to medium and simmer, stirring every couple of minutes to make sure the mole isn't burning or sticking to the pot, until the flavors marry, at least 10 minutes and up to 30 minutes. Use immediately or refrigerate in an airtight container for up to 1 week.
- Serve with cauliflower or vegetable or protein of your choice.
FRIJOLES - BEANS
The word just means "beans" in Spanish. it usually refers to a pot of slow-cooked beans (the Nicaraguan favourite is red kidney beans while Guatmalans prefer black beans). Enjoy!
Provided by Nif_H
Categories Vegan
Time 20m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Cook the onion in the butter until soft then add the garlic and chili and cook for a further minute.
- Drain the beans, reserving the cooking liquid. Add the cooked beans, with a little of their cooking liquid and whiz in the food processor.
- Remove beans to a bowl, stir in onion, garlic, and chili and season to taste.
Nutrition Facts : Calories 468.9, Fat 23.9, SaturatedFat 14.8, Cholesterol 61, Sodium 1246.8, Carbohydrate 49.2, Fiber 19.4, Sugar 1.5, Protein 17.2
BAKED BEANS MOLE
My son and husband love this hearty side dish that is quick and easy to prepare but yet so flavorful. Chocolate, chili and honey mingle to create a rich, savory flavor that's not too spicy and not too sweet. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a large, ovenproof skillet with a lid, cook chorizo, onion, red pepper and garlic over medium heat until sausage is browned, 4-6 minutes. Add next 9 ingredients; mix well. Bake, covered, until mixture is thickened and flavors are blended, about 40 minutes. Sprinkle with cilantro.
Nutrition Facts : Calories 284 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 989mg sodium, Carbohydrate 40g carbohydrate (14g sugars, Fiber 6g fiber), Protein 11g protein.
SLOW-COOKER MOLE CHILI
The rich bitterness of cocoa balances the lively zest from salsa and chipotle chili powder in this classic Mexican chili.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h30m
Yield 6
Number Of Ingredients 14
Steps:
- In 12-inch skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
- In 4- to 5-quart slow cooker, mix beef mixture and remaining ingredients except cilantro.
- Cover; cook on Low heat setting 7 to 8 hours. Top individual servings with cilantro.
Nutrition Facts : Calories 460, Carbohydrate 50 g, Cholesterol 70 mg, Fat 1/2, Fiber 14 g, Protein 33 g, SaturatedFat 5 g, ServingSize 1 Serving (1 3/4 Cup), Sodium 1190 mg, Sugar 8 g, TransFat 1 g
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