Black Bean Mole

Servings: 6 | Serving size: about 2 cups

Cooking time: 180 minutes

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

Ingredients

1 tsp. olive oil
5 cloves garlic (minced)
2 medium white onions (diced)
1 15-ounce can no salt added canned diced tomatoes
2 1/2 cups no salt added vegetable stock (or no salt added chicken stock)
2 chipotle peppers in adobo sauce
4 tsp. dried oregano
1/8 tsp. ground cloves (or 2 whole cloves)
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
1/2 tsp. ground cumin
1 tsp. no salt added chili powder
1/4 tsp. salt
1/4 cup, packed raisins
2 Tbsp. unsweetened cocoa powder
1 1/2 cup water
2 squares baking chocolate
3 15-ounce cans 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 to 10 minutes until softened.

Add the tomatoes, chipotle peppers, oregano, cloves, allspice, cinnamon, cumin, chili powder, salt, preserves, 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.

Serve over brown rice.