Slow cooker black bean mole – an intense chocolate flavour chilli that melts in the mouth.
I’ve been making this meal for 10 years – I turned 30 last month, and first made it for my 20th birthday party. When cooking for vegetarians and meat eaters I tend to produce a big pan of cheap bean based food, then other smaller dishes, including 1 meat one, to pad it out and no-one has yet complained.
This recipe is based on one I found online, but have since been unable to trace. It was originally to be made on the hob, and contained flaked almonds and sesame seeds. I’ve removed them, as I’ll be feeding to to a toddler, and because of the expense. Feel free to add them back. I’ve also tweaked some of the quantities.
I got a bit carried away with the cinnamon this time, but the effect was good. I use a small amount of extra hot chilli – add more if you know yours is less potent. The sweet, intense flavour of this Mexican dish makes it the perfect compliment for salads and salsas. I made a simple salsa to go with it this time, then roast sweet potatoes later in the week. Both times it was served as a taco.
This quantity will easily serve 6 served alongside tortillas or rice and a salad or vegetable side dish. If you’re serving it with tacos make sure you don’t transfer too much sauce to the tortilla.
20 minPrep Time
8 hrCook Time
8 hr, 20 Total Time
- 500g black beans
- 2 tins chopped tomatoes
- 4 cloves of garlic
- 1 onion
- 50g dark chocolate
- 2tsp ground coriander
- 2tsp ground cloves
- 2tsp cinnamon
- 2 pinches extra hot chilli powder
- Soak the black beans overnight, or for 8 hours.
- Heat the tinned tomatoes, coriander, cloves, cinnamon and chilli together with the chocolate, broken up.
- Place the soaked beans, garlic and onion in the slow cooker. Mix the tomato and spice mixture in when it has begun to bubble.
- Add 750ml of freshly boiled water and stir in well.
- Cook for 8 hours on low.