Black Mole Chilli Beans
A favourite Mexican dish is the national dish of Mexico, ‘mole poblano’ (pronounced ‘MOH-lay’) – a thick chocolate chilli sauce, complex and delicious, which is usually served over turkey or chicken. This beautiful version has been shared with us by Jo Whitton from Quirky Cooking. Traditionally, mole takes days to make – this version of black bean mole won’t take you days, although it IS more time consuming than some other recipes. But it’s totally worth it. Check out the bottom of the recipe for handy freezer tips.
Recipe Tester Feedback: "I happened to test this recipe on the day my son started kindy again. This meant I was busy with the post apocalyptic holiday house clean up. I literally popped the vegetables in the oven and beans in the thermo mixer and forgot about them... a few hours later it took me 30 minutes to put the finishing touches on a dish that had such depth of flavour but felt so effortless. This meal comes with my children's thumbs up... I mean what child would say no to chocolate!" - Claire
No: Gluten / Dairy / Egg / Nuts
Total Preparation Time 4 hours + optional overnight soaking time
Can be frozen
- Bean mixture:
- black beans - 500g, turtle, uncooked
- water - to soak
- onions - 1/2, red, peeled
- garlic cloves - 2, peeled
- dried oregano - 1 tsp
- olive oil - 1 tsp, extra virgin
- Roasted veggies:
- tomatoes - 5, large, vine-ripened, halved
- garlic cloves - 4, unpeeled
- onions - 1-2, red, peeled and halved
- olive oil - extra virgin, for drizzling and greasing
- sea salt - for sprinkling
- dried oregano - for sprinkling
- Chilli mixture:
- chillies - 1 or 2, large, red, deseeded and halved
- carrot - 1, quartered
- celery - 1, in sticks, quartered
- capsicum - 1/2, yellow, halved again
- fresh coriander - handful, leaves, optional
- olive oil - 50g, extra virgin
- cumin - 2-3 tsp, ground
- paprika - 3 tsp, smoked
- dried oregano - 1-2 tsp
- sea salt - 1 tsp
- balsamic vinegar - 2 tsp
- rapadura sugar - 2 tsp, or honey
- tomato paste - 50g
- vegetable stock - 2 Tbsp, paste (or add salt to taste)
- chocolate - 1-2 Tbsp, 65-80% cocoa, dark chocolate, grated (*ensure DF if required)
- Pick through the dry beans and discard any that are shrivelled or have holes in them.
- Put beans (500g) into a big stockpot and cover with water. Bring to a boil, simmer a minute or two, then turn off heat and leave the beans covered for 1-2 hours. (Alternatively, you can do an overnight soak by covering the beans with water in a large bowl and leaving to soak for 6-8 hours.)
- Preheat the oven to 140C and grease a baking tray with olive oil.
- While the beans are soaking, place the tomatoes (5), garlic cloves (4) and onions (1-2) onto the tray, with the onions cut side down. Drizzle generously with olive oil, sprinkle with salt and oregano, and roast in the oven for 3-4 hours. (Take the garlic out after an hour or so, once it's soft - don't let it cook too long or it will go crunchy.)
- While the veggies continue to roast, drain the soaking water off the beans and place them into the mixer bowl. Add onion (1/2), garlic cloves (2), oregano (1 tsp) and oil (1 tsp) to the bowl. Cover with water to the 2L mark.
- Put the internal steaming basket on top instead of the measuring cap. Program 45 minutes / 100C / Reverse+Stirring Speed. If it starts to bubble up, turn the heat down to 90C for a few minutes, then back up to 100C.
- After 45 minutes of cooking time check that the beans are cooked through but not falling apart. It may take up to 2 hours, depending on how old the beans are. They need to be cooked BEFORE you add any salt or tomatoes or they'll end up tough.
- When beans are done, strain the cooking water off to a jug and reserve for the chilli. Toss out the garlic and onion. Tip beans into a small bowl and set aside for the moment.
- Rinse and dry the mixer bowl. Add the chillies (1-2) to the bowl. Program 2 minutes / 100C / Speed 1.
- Blend chillies on Speed 7 until finely minced. Scrape down sides and re-blend if necessary.
- Add carrot (1), celery stick (1), capsicum (1/2) and coriander (handful). Chop Speed 5 / 3 seconds. Scrape down sides.
- Add oil (50g) to the bowl. Program 5 minutes / 100C / Speed 1.
- Add cumin (2-3 tsp), paprika (3 tsp), oregano (1-2 tsp) and salt (1 tsp) to the bowl. Program 2 minutes / 100C / Speed 1.
- Add roasted veggies to bowl, removing skin from garlic. Chop Speed 5 / 5 seconds.
- Add beans to bowl, along with vinegar (2 tsp), rapadura (2 tsp), tomato paste (50g) and stock paste (2 Tbsp). Program 15 minutes / 100C / Reverse+Stirring Speed.
- Add the grated chocolate (1-2 Tbsp) into the bowl. Program 15 minutes /100C / Reverse+Stirring Speed , adding the reserved cooking water as needed to keep the beans wet but not too soupy. (Remember, only fill the mixer bowl up to the maximum line, never above.)
- Taste for the balance of flavours and add salt or spices or a splash more vinegar if needed. The flavour will improve as it sits. You'll notice it tastes even better the next day!
- Portion this dish into airtight containers before freezing. Thaw and reheat before eating.