23/09/2007
Beans in Brick-Red Mole
Vegetables / Winter / Rick Bayliss / Serves: 4


2 cans organic Harricot Beans
Salt, about 2+1/2 teaspoons
2 medium sized red Jalapeno peppers, stemmed and seeded
2 smaller red chillies, stemmed and seeded
1 medium-small or 3 small plum ripe tomatoes
4 garlic cloves, unpeeled
2 tablespoons sesame seeds
1/2 teaspoon cinnamon (freshly ground from sticks)
1 generous teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
3 tablespoons coarsely chopped dark chocolate (Lindt 70% cocoa)
3 to 3+1/2 cups vegetable stock
1+1/2 tablespoons vegetable oil
Sugar, about 2+1/2 teaspoons




Notes:



Source:


1. THE BEANS

Rinse beans and set aside.

2. MAKING 3 CUPS OF MOLE COLORADITO

Toast sesame seeds. Set aside.

On an ungreased griddle or heavy skillet heated over medium, toast the chiles a few at a time: open chiles flat, lay on the hot surface, press flat for a few seconds with a metal spatula, then flip and toast the other side. Set aside.

In the same griddle/skillet roast the tomatoes and garlic, turning occasionally, until blacked in spots and soft, 10 to 15 minutes. Cool slightly, then peel off garlic and tomato skins.

Combine sesame seeds, tomatoes, garlic, chiles, cinnamon, oregano, pepper, chocolate and 1cup of broth. Blend to a smooth puree.

Heat the oil in an earthenware pot over medium-high. When hot enough to make a drop of the puree sizzle fiercely, add the puree all at once and stir for several minutes as it sears and thickens. Stir in another 2 cups of the broth, partially cover and simmer for 5 minutes. Add the sugar.

3. FINISHING THE DISH

Add the beans and cook uncovered until thick, approximately 20 minutes. The sauce will take on a darker appearance. Add more stock if you like a more stew-like consistency.

Taste for salt and they?re ready to ladle into warm bowls.

Serve with hot tortillas, salad, cheese.