Ingredients
-
2
-
1/2
-
1
-
3
-
3
-
2
-
2
-
1 1/2
-
3
-
1
-
-
-
-
-
Directions
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., This recipe was very easy to make, and I personally am a fan of Pinot Beans and Mole so I was really excited to make this dish. Pros: easy, fast, healthy and the left overs have made tasty “street” type tacos for luch. Cons: next time I make it I will alter the seasoning and maybe start with adding more chocolate. For myself I would like a little more WOW factor, but overall a very cheap and easy staple to keep throughout the week., This was fantastically easy! I don’t recall ever making mole before, I’m amazed at how closely this resembles mole sauces I have tasted in restaurants. This does make a large pot, but I’m happy for the leftovers, even to have like ‘beans on toast’ will be great. Tonight we’re having with rice and salad. I didn’t bother with the last 1 1/2 cups of broth, I found the liquid from my tin of tomatoes was plenty, and I was slightly short on the beans 2 tins = about 3 3/4 cups. I had to skip the green pepper because I didn’t have one on hand, I’m sure that would be a great addition. Will make again, thanks Chef Kate!
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Steps
|
1
Done
|
In a Blender, Mix All of the Ingredients Except the Last 1 1/2 Cups of Broth and the Beans. |
|
2
Done
|
Blend Until Very Smooth. |
|
3
Done
|
Add the Remaining Broth and Blend Again. |
|
4
Done
|
Pour the Sauce Over the Beans in a Nonstick Pot and Simmer, Covered, For 15-20 Minutes. |
