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Chili Molé Beans

This was fun to create today after reading a piece by mynutritionist.com about the many good and interesting qualities of chocolate. Who knew beans loved chocolate? Well they do! Try this recipe if you are brave in the kitchen. It’s really not a weird tasting dish at all. See alternate fast method using canned beans instead of dried beans in the notes. This fast method takes about 20 minutes instead of 2-3 hours.

Chili Molé Beans

 

1 cup dry beans, kidney or christmas pole limas

6-8 cups of water

1/2 yellow onion chopped, about 2/3 cup

1 clove garlic minced

1/2 teaspoon salt

1 tablespoon unsweetened cocoa powder

1 15 oz can diced tomatoes

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 to 1 teaspoon cayenne pepper

 

Cook onion in 6 cups of boiling water for 5 minutes then add beans,salt, cumin, chili powder and cayenne. Bring to a boil then reduce heat and cook for 2 hours. Add tomatoes, and cocoa powder and continue cooking on low until beans are soft.

 

Note:

*Molé is pronounced mo lay.

*A bit of steamed brown rice goes well with this dish, and makes it a meal.

*Faster and Furious method is to use canned beans:

1/2 onion chopped, about 2/3 cup

1 clove garlic minced

1 15 ounce can black beans

1 15 ounce can of kidney beans

1/2 teaspoon salt

1tablespoon cocoa powder

1 15 ounce can diced tomatoes

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon cayenne pepper

 

Cook onion and garlic on medium heat in a 1 1/2 quart pot with just enough water to cover for about 7 minutes, or until soft. Add rest of ingredients, increase heat to high, then reduce heat and cook simmering for 10 minutes and serve. It’s better if you can let it simmer 20 minutes.

 

 

Chili Molé Beans

Chili Molé Beans
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2 Responses to Chili Molé Beans

  • Lyman Scanlon says:

    Kidney red beans are commonly used in chili soup chili con carne and are an integral part of the cuisine in northern regions of India. Red kidney beans are used in New Orleans and much of southern Louisiana for the classic Monday Creole dish of red beans and rice. The smaller, darker red beans are also used, particularly in Louisiana families with a recent Caribbean heritage. Small kidney beans used in La Rioja, Spain, are called caparrones.**.*

    http://caramoan.coCatch you around

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