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Mole Pinto Beans

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Ingredients

Adjust Servings:
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

Nutritional information

275.9
Calories
52 g
Calories From Fat
5.8 g
Total Fat
1.9 g
Saturated Fat
0 mg
Cholesterol
427.7 mg
Sodium
46.3 g
Carbs
14.9 g
Dietary Fiber
5.6 g
Sugars
14.3 g
Protein
228 g
Serving Size

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Mole Pinto Beans

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    Cuisine:

    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.

    • 50 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    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.

    Avatar Of Dahlia Simmons

    Dahlia Simmons

    Global gastronaut exploring the diverse cuisines and flavors of the world.

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