Black-Eyed Bean Mole
Black-Eyed Bean Mole



  • 2 tsp rapeseed oil
  • 1 red onion, sliced
  • 1 crushed garlic clove
  • 1 tsp ground coriander
  • 1 tsp mild chilli powder
  • ½ tsp ground cinnamon
  • 400g can of black eyed beans in water
  • 2 tsp cocoa
  • 1 tsp vegetable bouillon
  • 1 tbsp tomato puree
  • Soft tortillas, to serve
  • Salsa, to serve
  • Heat the oil in a large, non-stick pan, and gently fry the garlic and onion for a minute or two. Tip the spices in, and add the contents of the can of beans. Follow this with the cocoa, the bouillon, and the tomato puree. Cook for 10 minutes, stirring frequently to thicken the sauce. Spoon into bowls, top with some salsa, and serve with soft tortillas.
10 mins
2 serving

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