Black Bean Mexican Mole
- 2 tsp oil
- 1 sliced red onion
- 1 crushed garlic clove
- 1 tsp each ground coriander and chilli powder
- ½ tsp ground cinnamon
- 400g tin of black-eyed beans
- 2 tsp cocoa powder
- 1 tsp vegetable stock powder
- 1 tbsp tomato paste
- Tomato salsa, to serve
- Tortillas, to serve
- Heat the oil in a frying pan and cook the onion and garlic for 5 mins to soften. Tip in the coriander, chilli powder and cinnamon, and stir well to combine.
- Add the black-eyed beans (and the water from the can), then stir in the cocoa, stock powder and tomato paste. Cook until you have a thickened sauce, then spoon into bowls and top with a dollop of salsa. Serve with tortillas for dipping - yum!
10 mins
2 serving