Smoky peanut butter mole with black beans
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Smoky peanut butter mole with black beansNew Recipes

Use black beans to make a mole, a rich, smoky Mexican sauce made with chillies, spices, nuts and seeds. Use it as a filling for tacos, jackets or quesadillas

  • Prep:20 mins
    Cook:45 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 335
  • fat 18g
  • saturates 6g
  • carbs 23g
  • sugars 0g
  • fibre 8g
  • protein 16g
  • salt 1.27g

Ingredients

  • 2 tbsp vegetable or olive oil
  • 2 onions , finely chopped
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp smoked paprika
  • 1 large cinnamon stick
  • 1/4 tsp ground cloves
  • 4 garlic cloves , crushed
  • 2 tbsp chipotle paste
  • 2 tbsp tomato purée
  • 50g raisins
  • 2 tbsp natural peanut butter
  • 1.5 tsp unsweetened cocoa powder
  • 1 tbsp brown sugar
  • 2 tbsp red wine vinegar
  • 700ml vegetable or chicken stock
  • 1 red onion , finely sliced
  • 4 limes , 2 juiced, 2 cut into wedges
  • 50g sesame seeds
  • 50g peanuts
  • 1/4 tsp smoked paprika
  • 4 x 400g cans black beans , drained
  • warm corn tortillas , baked sweet potatoes or cooked rice
  • 1 avocado , sliced
  • 200g feta , crumbled
  • small bunch of coriander , roughly chopped

Method

  1. Heat the oil in a large saucepan over a medium heat and cook the onion with a pinch of salt until translucent and lightly browned, about 8-10 mins. Add the cumin, ground coriander, paprika, cinnamon stick and cloves. Toast for 30 seconds until fragrant. Stir in the garlic, chipotle paste, tomato purée and raisins, and cook, stirring, for 1-2 mins. Stir in the peanut butter, cocoa powder, brown sugar and vinegar until combined. Slowly pour in the stock, whisking into a smooth, rich sauce.

  2. Bring to a simmer and cook, uncovered, for 15-20 mins, stirring occasionally until the sauce has thickened slightly. Meanwhile, mix the red onions with the juice of 1 lime and a pinch of salt in a non-metallic bowl, and set aside to lightly pickle. Toast the sesame seeds and peanuts in a dry frying pan for 3-4 mins until golden, then season with the paprika and a pinch of salt. Set aside.

  3. Remove the cinnamon stick from the mole and blitz the sauce until smooth using a hand blender (you can skip this step if you prefer it chunkier). Stir in the black beans and reduce the heat to low. Simmer for another 10-15 mins until the beans have absorbed the mole’s flavour, but are still whole. Add a splash of water if the sauce becomes too thick.

  4. Stir in the remaining lime juice, then taste and adjust with salt, pepper, sugar or more chipotle, if you like it smokier or spicier. Serve with tortillas, baked sweet potatoes or rice, plus the avocado, feta, coriander, the toasted seeds and nuts, pickled red onions and lime wedges on the side to squeeze over.

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