Mexican Big Bean Chocolate Mole
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Prep: 15 mins
Cook: 30 mins
It’s a fiesta in a bowl with this muy delicioso chocolate mole. We’ve taken Mexico’s national dish and packed it with as many beans as we can find (and some pickled veg, too).
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647 kcal
(per portion)
Ingredients you'll need
  • 1 celery stick
  • 2 red onions
  • 3 garlic cloves
  • 1 carrot
  • 1 dried chipotle
  • 400g tin of aduki beans
  • 400g tin of haricot beans
  • 1 orange
  • 1 cinnamon stick
  • 2 tsp ground cumin
  • 1 tsp cocoa powder
  • 400g tin of cherry tomatoes
  • 150g Greek style yogurt
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Vegetable peeler
  • Casserole pan with a lid
  • A couple of bowls
  • Small frying pan
  • Kitchen paper
Step by step this way
  • 1.

    Trim the celery. Peel 1 of the onions, 1 garlic clove and the carrot. Roughly dice everything. Heat a large casserole dish with 1 tbsp oil. Add the veg and cook gently for 10 mins till softened.

  • 2.

    Drain the beans in a colander and rinse though. Finely chop the dried chipotle. Grate the zest off the orange and set aside. Squeeze the juice and pour in a bowl. Finely slice the second onion and add to the juice with a pinch of salt. Toss to mix, then leave to ‘pickle’.

  • 3.

    Add the cinnamon stick and 2 tsp cumin to the pan. Stir for 1 min. Add the beans and tomatoes. Half fill a can with water and pour into the pan. Season with a little pepper. Add the chopped chipotle.

  • 4.

    Cover the pan and simmer for 15 mins. Stir and season with a little salt.

  • 5.

    Peel and thinly slice the remaining 2 garlic cloves. Heat 1 tbsp oil in a small pan. When hot, add in the sliced garlic with a pinch of salt. Fry for 2-4 mins till golden and crispy. Remove from the pan with a slotted spoon and place on kitchen paper to drain.

  • 6.

    Taste the mole and season. Add 1 tsp cocoa powder. Stir, then taste again. It should taste rich and spicy. Add a little more cocoa if you like.

  • 7.

    Divide the mole between 2 bowls. Add a spoonful of yogurt to each bowl, a handful of pickled onions, the crispy garlic and sprinkle the reserved orange zest over.