Black Bean Mole (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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Ingredients:
1 1/2 teaspoons cumin seeds |
1 1/2 teaspoons dried oregano |
1 tablespoon sesame seeds |
2 tablespoons pure ground pasilla chili powder |
1 cup cooked black beans (rinsed if using canned) |
1 cup chopped tomatoes |
1 tablespoon worcestershire sauce |
1 cup chicken stock |
1 teaspoon honey |
1/4 cup cilantro leaves, loosely packed |
2 teaspoons lime juice |
2 tablespoons butter |
salt and pepper |
Directions:
1. In a small skillet, toast the cumin seeds, oregano, sesame seeds, and chili powder, stirring constantly for 3 minutes, and then place in a blender. Then add the beans, tomatoes, Worcestershire sauce, chicken stock, honey, cilantro, lime, butter, and salt and pepper to taste. Puree until smooth. Now transfer the mole to a medium saucepan and heat until it thickens, about 5 minutes. Serve over poultry or fish accompanied by some tortilla chips.
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