3 Bean Mole
Prep: 15 minutes Cook: 30 minutes
By Emma Roche
While it may not be a traditional mole, this dish definitely delivers on flavor- richly spiced and slightly smoky, with hints of chocolate and cinnamon. You can serve it a number of different ways- as a main dish with brown rice and salad, as a filling for tortillas, or even as a sauce for pasta.
Feel free to use different varieties of beans in this recipe. We've chosen black beans, pinto beans and kidney beans because they are more traditional, but white beans and lentils will also work well.
- For the Mole Sauce:
- 1 1/2 cups vegetable broth
- 2 tbsp tomato paste
- 2 tsp ground coriander seed
- 1 tsp chili powder
- 1 1/2 tsp ground cumin
- 1 1/2 tsp smoked paprika
- 1/4 tsp cinnamon
- 1 1/2 tbsp maple or date syrup
- 2 tbsp cocoa powder
- For the Rest:
- 1/2 cup low sodium vegetable broth, extra
- 1 medium brown onion, diced
- 2 cloves garlic, minced
- 1 medium red pepper, diced
- 1 cup cooked black beans (or 1 x 15 ounce can, drained and rinsed)
- 1 cup cooked kidney beans (or 1 x 15 ounce can, drained and rinsed)
- 1cup cooked pinto beans (or 1 x 15 ounce can, drained and rinsed)
To prepare the mole sauce, combine all ingredients in a large bowl or jug, and mix to combine. Set aside.
Heat the extra 1/2 cup of vegetable broth in a large pot. Add onion, garlic and red pepper; saute for 5 minutes until softened. Add the prepared mole sauce. Bring mixture to a boil, then reduce the heat to a low simmer and cook for 7-8 minutes until thickened.
Add all beans, and stir well. Cover with a lid and simmer for 10 minutes before removing from the heat.
Serve the mole alongside salad and steamed brown rice, or use as a filling for corn tortilla wraps.