Mole Pinto Beans
"Unbelieveably easy, quick, healthy--and really good. From "20 Minutes to Dinner" by Bryanna Clark Grogan (The Book Publishing Co., 1997). Serves six as a main course with rice and salad, or more as a side."
photo by Starrynews
- Ready In:
- 30mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 2 cups tomatoes, peeled, seeded and diced
- 1⁄2 cup vegetable broth
- 1 green pepper, peeled, seeded and diced
- 3 tablespoons unsweetened chocolate (or cocoa powder)
- 3 tablespoons sesame seeds, roasted
- 2 tablespoons masa harina (Mexican corn tortilla flour)
- 2 tablespoons raisins
- 1 1⁄2 tablespoons dried ancho chile powder (or your preference)
- 3 garlic cloves, peeled
- 1 teaspoon coarse salt
- 1 teaspoon honey
- 1⁄2 teaspoon ground aniseed
- 1⁄4 teaspoon ground coriander
- 1⁄8 teaspoon cinnamon
- 1⁄8 teaspoon pepper
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon allspice
- 1 1⁄2 cups vegetable broth
- 4 1⁄2 cups pinto beans, cooked and drained
directions
- In a blender, mix all of the ingredients except the last 1 1/2 cups of broth and the beans.
- Blend until very smooth.
- Add the remaining broth and blend again.
- Pour the sauce over the beans in a nonstick pot and simmer, covered, for 15-20 minutes.
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Reviews
-
So quick and easy to put together. I didn`t use the 1 1/2 cup broth at the end. This did make a lot of mole. This would be great served over rice. Thanks. -
This is a really great vegetarian Mexican dish! It has a rich, complex flavor and hearty texture. I used canned tomatoes and accidentally used carob instead of cocoa powder (but then added 1/2 tablespoon of cocoa too when I discovered the mistake). Like a previous reviewer, I used polenta instead of masa harina, and I omitted the anise because I didn't have any on hand. I served this on a tortilla with tomatoes, avocados, vegan cheese, and vegan sour cream. The recipe made a LOT, but it was even better the next day and the next. Made for Veg*an Swap. -
I roasted the dry spices first then added to a pot of canned Westbrae organic pinto beans-rinsed and drained. Brought almost to a boil, partially covered and simmered on very low heat for 1 hour. Served with a spoonful of baked brown rice and a simple salad on the side. I think this would equally well substituting black or pink beans, too. Very easy! Don't let the long list of ingredients stop you. Thank you, Chef Kate! Reviewed for Veg Tag February. -
Oh, yumm. This is fantastic. It got a really big "MMmmm" from hubby on the first bite. I love the sauce for this and it is amazing how quick and easy it is to make. I used home-made pintos that I keep on hand in the freezer. Only subs I made was to use corn meal instead of masa harina. Thank you so much for this recipe, we will make it again for sure. -
First time I made Mole and it was great. I also made some changes because I couln't find all these ingredients here in Greece. I used barlotti beans in place of the Pinto, cocoa powder instead of chocolate, flour instead of masa harina and no ground aniseed. I lvoved it. Mexican food was always one of my favorites! Thanks, Kate!
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Tweaks
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This is a really great vegetarian Mexican dish! It has a rich, complex flavor and hearty texture. I used canned tomatoes and accidentally used carob instead of cocoa powder (but then added 1/2 tablespoon of cocoa too when I discovered the mistake). Like a previous reviewer, I used polenta instead of masa harina, and I omitted the anise because I didn't have any on hand. I served this on a tortilla with tomatoes, avocados, vegan cheese, and vegan sour cream. The recipe made a LOT, but it was even better the next day and the next. Made for Veg*an Swap.
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Oh, yumm. This is fantastic. It got a really big "MMmmm" from hubby on the first bite. I love the sauce for this and it is amazing how quick and easy it is to make. I used home-made pintos that I keep on hand in the freezer. Only subs I made was to use corn meal instead of masa harina. Thank you so much for this recipe, we will make it again for sure.
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First time I made Mole and it was great. I also made some changes because I couln't find all these ingredients here in Greece. I used barlotti beans in place of the Pinto, cocoa powder instead of chocolate, flour instead of masa harina and no ground aniseed. I lvoved it. Mexican food was always one of my favorites! Thanks, Kate!
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This is an extremely fast mole recipe. I've made another mole recipe once called Mole Poblano de Pollo and it took me all day! The recipe for Kate's Pinto Beans (I had to substitute red kidney beans because our supermarkets don't sell pinto beans) is as I said extremely quick for a mole, but if you have the time I suggest that you cook it longer (you may need to add a little water then), as its flavour will certainly improve further by that. I used the beans as a filling for wraps with sour cream and cheddar cheese. After having made two mole recipes I have to admit that eating mole once in awhile is ok for me, but I am just not a big mole fan. However, if you love moles you should certainly try this one because you will hardly find one that takes less time than this recipe. -
Like Mrs. B, I had to make a few minor changes to accommodate the lack of availability of some ingredients here in Europe. My changes were to use Barlotti beans in place of the Pinto, smoked paprika (1 tablespoonful) instead of the ancho chili powder and polenta in place of the masa harina. Having said that, let me say how wonderful this recipe is and how quick it is to put together! I had soaked my beans all last night and cooked them this morning. I finalized the recipe a couple of hours ago and can not believe the complexity and depth of flavour these beans have for such little work! Love the blender trick. I used cocoa powder instead of chocolate and I know we will be enjoying these with our Mexican Dinner in a couple of hours - if there are any left - I keep 'trying' them.
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
