Vegetable and bean mole
Winter has well and truly arrived and I am craving heartwarming comfort food. This vegetarian mole hits the spot nicely with it’s mild chilli kick, and the dark chocolate adds to the depth of flavour.
Serve with rice or baked potatoes, just top with yoghurt, grated cheese, avocado and sliced spring onions. Suitable for freezing.
Vegetable and Bean Mole
- 3 tbsp olive oil
- 2 red onions, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 2 potatoes, cut into bite sized cubes
- 1 teasp ground cumin
- 1 teasp ground coriander
- 1 teasp paprika
- 1/2 teasp chilli powder
- 2 x 400g cans red kidney beans, drained
- 400g can chopped tomatoes
- 150ml passatta
- 1 tbsp tomato purée
- 225g chestnut mushrooms, wiped and cut into quarters
- 15g dark chocolate (70%), grated
- 1 tbsp lime juice
- 2-3 tbsp fresh coriander, chopped
- seasalt and freshly ground black pepper
Heat 2 tbsp oil in a large pan, add the onions, garlic, potatoes and spices and fry, stirring, for 5 minutes until lightly golden.
Add the kidney beans, tomatoes along with 1/2 can of water, passatta, and tomato purée. Bring to the boil, cover and simmer gently for 25 minutes.
Heat the remaining oil in a frying pan, add the mushrooms and stir fry for 4-5 minutes until golden. Add to the stew with the chocolate, lime juice and coriander. Cook for a further 5 minutes. Season to taste and serve accompanied by rice, yoghurt or soured cream, grated cheese, sliced avocado and salad onions.