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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Conversation is food for the soul." - Mexican Proverb

The refrigerator light goes on...

There are a lot of mole (pronounced MOE lay) recipes in Mexican cooking. This one with chocolate is the classic and for many an acquired taste. The chocolate adds a savory flavor that’s just a little bitter when you are used to the sweetness of chocolate. The sauce is great over almost any meat but I love the black beans as a side dish or filling for tacos.

This is a very easy recipe to make. It takes some time to cook the sauce but the total hands on cooking time is only about 30 minutes.

Chipotle Peppers in Adobo Sauce

Usually found in ethnic or gourmet markets, dried chipotles are also sold packed in cans in adobo. This is a sauce made of vinegar, dried chili peppers, herbs and spices, usually in a tomato puree.

I like to keep cans of chipotle in the pantry and after I open one I put in a jar in the refrigerator (because I will never use but one or two peppers at a time). I use tongs to handle both dried chilies as well as canned—they can burn your skin if you are not careful. You might want to wear rubber gloves, as you don't want these in your eyes! Mince the canned chilies until they are a fine paste so that they will blend well with your recipe.

Black Bean Mole

Servings = 6 | Serving size =about 1 cup

Cooking Time = 180 Minutes

This recipe can be multiplied by 2, 3.

This recipe is better the second and third day. Reheat gently.

1 tsp	olive oil
3 cloves	garlic (minced)
1 medium	onion (diced)
1/2 15 ounce can	no salt added diced tomatoes
1 small	chipotle pepper in adobo
2 tsp	dried oregano leaves
2	cloves (whole)
1/4 tsp	ground allspice
1/4 tsp	ground cinnamon
1/4 tsp	ground cumin
1/2 tsp	chili powder
1/4 tsp	salt
1 Tbsp	peach or apricot preserves
1 Tbsp	Dutch process cocoa
1 cup	water
1 ounce	unsweetened baker's chocolate
3 15 ounce can	no salt added black beans (drained and rinsed)

Place the olive oil in a medium stock pot over medium heat. Add the garlic and onion and cook for about 7 - 10 minutes until softened.

Add the tomatoes, chipotle peppers, oregano, cloves, allspice, cinnamon, cumin, chili powder, salt, preservers, cocoa and water. Reduce the heat to medium-low and simmer for 2 hours. Stir occasionally.

Add the baker’s chocolate and cook over low heat for another 10 minutes until the chocolate is melted.

After the sauce has cooked to the point where the onions and tomatoes are very soft remove from the heat and let cool for about 15 minutes. Using a stick blender (or conventional blender in batches) puree until smooth.

Add the black beans and cook for another 15 minutes.