Red Bean Mole???

[Jeanne G]

Hello all,
I know of a place that I love their Red Bean Mole. It comes on top of salad greens and topped with melted swiss and then tzatziki. It's SO good, and I know mole has chocolate in the sauce, but that's all I know.

When I searched it on CL and other places I didn't find much. Does anyone know about this dish or have a recipe suggestion?? i really love it as the red bean mole, no chicken or meat. Thanks for any input.

[Gail]

Me again.

I did some searching and can't say I came up with much. One was actually a chili made with black beans, pintos and some typical mole ingredients, though not prepared in the typical mole manner, the other was a bean/mole mixture which was baked and served with rice.

Is this stuff pasty in consistency? I'm kind of intrigued...

[Holly S]

From Epicurious:

MOH-lay]
From the Nahuatl molli , meaning "concoction," mole is a rich, dark, reddish-brown sauce usually served with poultry. There are many variations of this spicy Mexican specialty, usually depending on what's in the cook's kitchen. Generally, mole is a smooth, cooked blend of onion, garlic, several varieties of CHILES, ground seeds (such as sesame seeds or pumpkin seeds — known as pepitas ) and a small amount of MEXICAN CHOCOLATE, its best-known ingredient. (Some Americanized mole recipes use bitter chocolate.) The chocolate contributes richness to the sauce without adding overt sweetness.

Oops, I meant to add, so you can probably add in beans if the mood strikes you!

[This message has been edited by Holly S (edited 09-19-2000).]

[Gail]

I knew as soon I posted, someone was going to post the description from Epicurious! http://www.cookinglight.com/bbs/smile.gif As big a fan as I am of Epicurious (love the heck out of them), just so you don't think I'm talking out of my hat, I did consult The Complete Book of Mexican Cooking before posting just to make sure my memory served me correctly. Here's what they say:

"Chiles are the essential ingredient in the mollis that are the most distinctive dishes in the Aztec kitchen... Many people mistakenly think there is only one mole, the famous Mole Poblano, the chile sauce from Puebla that has bitter chocolate in it. On the contrary, endless variations are played on the mole theme. There are green dishes using Mexican green tomatoes with sprigs of fresh coriander, green chiles, pumpkin seeds or nuts, and so on. The red dishes use the red tomato, with red chiles, herbs, spices, etc. The pipianes, similar dishes, also fit into this category.

"The cooking techique of the moles is also different from any we use. It is closer to the method used for curries in India. The ingredients, chiles, tomatoes, nuts, herbs, spices and seasonings, are all ground to a coarse paste or puree, and then cooked, while being stirred constantly, in hot lard for five minutes. Chicken or pork or whatever is cooked separately in a small amount of stock or water, which is used to thin the chile mixture. Meat and sauce are then heated gently together just long enough to blend the flavors.

"It is essential to cook the mole paste in fat, as otherwise the finished dish has a raw taste and the flavor of the chile never blends successfully with the other ingredients. The splash and hiss of the chile mixture when it hits the hot fat is a bit alarming. The trick is to lower the heat as soon as the mixture is in the skillet and to begin stirring it with a wooden spoon immediately."

[This message has been edited by Gail (edited 09-19-2000).]

[Jeanne G]

THANKS FOR THE EDUCATION!! http://www.cookinglight.com/bbs/smile.gif

And Gail, I know it must sound like a wierd combo, but it's really good. It's more like a sauce and not really pasty, but it is sort of "thick".

I didn't quite realize that this was not only a wierd combo, but that it's not the way it's probably ever been served, besides at a local restaurant!! I'm telling you, it's excellent and try tzatziki with it, it really works!! I'll try to adapt one of the recipes below with red beans. Wish me luck!!

I thought I'd share some recipes from Stacy Strawn from CL. She emailed me these as a response to a thank you from me and a question on the mole. Here is what she sent:

Hi Jeanne:
I have a couple of mole recipes--two use chicken, but I think you could just extract the sauce from the recipe--and the other incorporates cashews but no chocolate. I'm sending them all and I hope at least one will fit the bill. By the way, let me know if you try the tartlets!!
Stacey

Mexican Chicken Mole

SOURCE: Cooking Light YEAR: 1995 ISSUE: May PAGE: 122

INGREDIENTS FOR 6 SERVINGS:
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1 tablespoon vegetable oil
1 garlic clove, minced
1 tablespoon sugar
3 tablespoons unsweetened cocoa
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and
chopped
1 (4.5-ounce) can chopped green chiles, drained
3 (4-ounce) skinned, boned chicken thighs
3 (4-ounce) skinned, boned chicken breast halves
1/4 teaspoon salt
1 tablespoon water
2 teaspoons cornstarch
6 cups hot cooked rice
Cilantro sprigs (optional)

INSTRUCTIONS:
Preparation time: 15 minutes
Cooking time: 25 minutes

Combine first 4 ingredients in a 2-quart casserole. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 4 minutes or until tender. Add sugar and next 6 ingredients (sugar through chiles), and stir well. Arrange chicken over the tomato mixture, and sprinkle with 1/4 teaspoon salt. Cover and microwave at HIGH 8 minutes. Rearrange chicken, spooning the tomato mixture over the chicken; cover and microwave at HIGH 8 minutes or until chicken is done. Remove chicken from dish; set aside, and keep warm.

Combine water and cornstarch, stirring until blended; add to tomato mixture. Microwave, uncovered, at HIGH 5 minutes, stirring after
2-1/2 minutes. Serve the chicken and tomato mixture over rice. Garnish with cilantro sprigs, if desired. Yield: 6 servings (serving size: 1 piece chicken, 1/2 cup sauce, and 1 cup rice).

NUTRITIONAL INFORMATION:
CALORIES 409 (15% from fat); PROTEIN 30.5g; FAT 6.7g (sat 1.6g, mono 1.8g, poly 2.2g); CARB 54.8g; FIBER 2.1g; CHOL 78mg; IRON 4.5mg; SODIUM 428mg; CALC 88mg

________________________________________

Ancho-Cashew Mole Sauce

SOURCE: Cooking Light YEAR: 1995 ISSUE: Jul/Aug PAGE: 66

INGREDIENTS FOR 16 SERVINGS:
7 dried ancho chiles (about 1/4 pound)
4 cups boiling water
1 cup chopped peeled tomato
1/4 cup sesame seeds
1/4 cup cashews, chopped
1 (6-inch) corn tortilla
1 (1-ounce) pumpernickel bread slice, toasted
1 tablespoon vegetable oil
1/2 cup sliced onion, separated into rings
1 garlic clove, minced
1/4 cup raisins
1 tablespoon chopped pitted prunes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon aniseeds, crushed
1/8 teaspoon ground cloves
4 cups low-salt chicken broth, divided
1 teaspoon sugar
1/4 teaspoon salt

INSTRUCTIONS:
Note: This recipe is featured with GRILLED TURKEY WITH ANCHO-CASHEW MOLE, Page 66

Remove stems and seeds from chiles,reserving 2 tablespoons seeds; discard stems. Tear chiles into large pieces, and place in a large skillet over medium heat. Cook for 5 minutes or until thoroughly heated, turning pieces occasionally (be careful not to burn the chiles). Combine chiles and boiling water in a large bowl; cover and let stand 1 hour. Drain.

Combine chiles and tomato in a large bowl; set aside. Combine sesame seeds and cashews in skillet over medium heat. Cook for 3 minutes or until the sesame seeds are lightly browned, shaking the skillet
frequently. Add reserved chile seeds; cook an additional 2 minutes or until lightly browned. Add sesame seed mixture to tomato mixture in bowl; set aside.

Place tortilla in skillet over medium heat. Cook 3 minutes or until thoroughly heated. Tear tortilla and toasted pumpernickel bread into large pieces; add to tomato mixture. Wipe skillet clean with a paper towel.

Heat oil in skillet over medium heat. Add onion and garlic; saute 4 minutes or until tender. Add raisins and next 5 ingredients (raisins through cloves); cook 2 minutes or until raisins plump, stirring constantly.

Combine raisin mixture, tomato mixture, and 1 cup broth in a food processor; process until smooth. Press mixture through a fine sieve into a bowl; discard solids. Combine mixture and remaining broth in skillet; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes or until thickened, stirring occasionally. Remove from the heat; stir in sugar and salt. Serve warm. Yield: 4 cups (serving size: 1/4 cup).


Note: Store the remaining Ancho-Cashew Mole Sauce in an airtight container in refrigerator for up to 1 week or freeze for up to 3 months.

NUTRITIONAL INFORMATION:
CALORIES 78 (45% from fat); PROTEIN 2.4g; FAT 3.9g (sat 0.7g, mono 1.5g, poly 1.4g); CARB 9.8g; FIBER 2g; CHOL 0mg; IRON 1.3mg; SODIUM 101mg; CALC 39mg
__________________________________________

Chicken With Mole Sauce

SOURCE: Cooking Light YEAR: 1996 ISSUE: October PAGE: 62

INGREDIENTS FOR 6 SERVINGS:
6 (4-ounce) boned, skinned chicken breast halves
1/2 teaspoon salt, divided
Cooking spray
1/4 cup chopped onion
1 tablespoon minced jalapeno pepper
2 garlic cloves, minced
1 teaspoon ground cinnamon
3/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
3 tablespoons blanched almonds, toasted
1 (6-inch) day-old corn tortilla, broken into pieces
1 (8-1/2-ounce) can whole tomatoes, undrained
Dash of barbecue smoked seasoning (such as Hickory Liquid Smoke)
3/4 ounce sweet baking chocolate
1/4 cup water
1 tablespoon sesame seeds, toasted
Cilantro sprigs (optional)

INSTRUCTIONS:
The butterflies may not be able to go home with you, but this Mexican delicacy can. Mole (MOH-lay) comes from molli, the Nahuatl word for "concoction." It refers to a dark, rich sauce of nuts, seeds, chile peppers, spices, and chocolate. Try serving this dish with Spanish rice. (Recipe by Barbara Chernetz)

1. Sprinkle chicken with 1/4 teaspoon salt. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan. Set aside; keep warm.

2. Add onion, jalapeno pepper, and garlic to skillet; cook 3 minutes or until tender. Add seasonings (cinnamon through cloves). Cook 1
minute; set aside.

3. Position knife blade in food processor bowl; add almonds and tortilla pieces. Process until finely ground. Add onion mixture, remaining 1/4 teaspoon salt, tomatoes, and liquid smoke; process until smooth.

4. Return mixture to skillet. Add chocolate; cook over low heat until chocolate melts. Add water; cook until thoroughly heated, stirring frequently.

5. Spoon sauce over chicken; sprinkle with sesame seeds. Garnish with cilantro sprigs, if desired. Yield: 6 servings (serving size: 1 chicken breast half, 1/4 cup sauce, and 1/2 teaspoon sesame seeds).

NUTRITIONAL INFORMATION:
CALORIES 206 (27% from fat); FAT 6.2g (sat 1.5g, mono 2.7g, poly 1.4g); PROTEIN 28.5g; CARB 9g; FIBER 1.6g; CHOL 66mg; IRON 1.9mg;
SODIUM 347mg; CALC 70mg

[Gail]

Jeanne,

I will be honest with you. I am not a mole fan. As a matter of fact, my greatest historical kitchen disaster happened to be a mole, thus I'm in no great hurry to make another. After going through myriad mole recipes in my books, and checking out a few on the internet, I'm convinced your dish is indeed the work of an innovative and obviously successful cook. And since you're the one who tasted the dish and not I, I"m hard-pressed to offer suggestions since moles can vary so wildly. Whether the beans are simply an additive to an existing mole and in some manner mashed or pureéd in is hard to say without tasting the dish, so I guess you'll just have to play around, see what you can create, and let your taste buds be your guide.

After reading your description, I'm uncertain as to whether or not this recipe I found on the Internet will in any way fit the bill, but I send it along, just for the heck of it. The ingredients in the mole sauce are not unlike those in the one I made (and hated.) Could be it's just my taste buds... Sorry I couldn't help.

Chocolate Baked Beans Mole

This recipe uses 'Tocamares Chocolate' (a.k.a. 'Phippsí Chestnut Runner'), a large, meaty bean that's the color of dark chocolate (no, it's not a cocoa bean) on the outside and white inside. If you can't find this wonderful variety, use another large, meaty bean, such as 'Christmas Lima' or 'Gigande.' This is a very earthy, rich dish that blends well with aromatic white rice, such as jasmine or basmati.

3/4 cup thinly sliced onion
1 tablespoon chopped garlic
1 tablespoon olive oil
4 cups cooked 'Tocamares Chocolate' beans
1 large red bell pepper, roasted and chopped
1 cup Mole Sauce (recipe follows)
Garnish: steamed aromatic rice, chopped cilantro, and chopped sweet red onions
Saute the onion and garlic in olive oil until soft and lightly colored. Combine the onion and garlic with the remaining ingredients and pour them into a lightly oiled baking dish.
Cover and bake in a preheated 350 degrees F oven for 35 to 40 minutes. Serve with aromatic rice, cilantro, and onions. Makes approximately 2 quarts (or eight side-dish servings). Per side-dish serving: 353 calories; 7.62 g fat (19% of calories); 19.3 g protein; 55.2 g carbohydrates; 1.25 g dietary fiber; no cholesterol; 110 mg sodium

Mole Sauce
2 tablespoons olive oil
3/4 cup sliced yellow onion
3 cloves garlic, minced
1 tablespoon sesame seeds, toasted
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon coriander seeds, toasted and crushed
2 tablespoons ground dried ancho
or mixed chili peppers
2 tablespoons chopped fresh cilantro
2 tablespoons unsweetened
chocolate, finely chopped
2 cups rich chicken or vegetable stock
1 1/2 tablespoons smooth peanut butter
2 1/2 tablespoons tomato paste
1/4 cup golden raisins
1 teaspoon soy sauce

In a heavy-bottomed saute pan, heat the olive oil. Add the onions and saute them until they are lightly browned. Add the minced garlic, sesame seeds, cinnamon, cloves, coriander seeds, chili peppers, cilantro, and chocolate, and cook over moderate heat for 5 minutes. Add the stock and simmer for 10 minutes, stirring occasionally.
Pour the stock mixture into a blender or food processor. Add the peanut butter, tomato paste, raisins, and soy sauce. Process until smooth.


PS Forgot to mention, as a rule, you'll see moles used as sauces-- frequently with fowl of some sort, even on enchiladas. This is the first time I've heard of one served this way, but heck-- chefs are constantly coming up with all kinds of new ideas and variations on old tastes. Good luck with your endeavors and let us know how your creations work out! http://www.cookinglight.com/bbs/biggrin.gif



[This message has been edited by Gail (edited 09-19-2000).]

[Jeanne G]

Gail,

I have to say thank you for the chuckle you gave me reading your 1st paragraph!! http://www.cookinglight.com/bbs/wink.gif You are making me want to go to the restaurant, armed with these many recipes and see if the owner with relinquish her recipe!! But yours looks good, I can't imagine it being a disaster (I'm chuckling now) because all of the ingredients look good. Although I have to admit I don't like limas and would stick with something smaller like the red beans. I'll either make it this weekend, or sometime next weekend and let you know how it tastes.

Gail, again, especially since it's something of a sour taste in your mouth (or mind) Thank you for your efforts!!!!! http://www.cookinglight.com/bbs/smile.gif

[Gail]

Let me get this straight: mole, swiss cheese and tzatziki? That's one heck of an eclectic dish-- they may well be straying far from any kind of traditional mole with something like that. BTW, mole does not necessarily have chocolate in it-- the word mole actually refers to a kind of chile sauce where the chiles, tomatoes, spices and herbs are ground up into a paste, then fried. It is Mole Poblano which normally has chocolate. Although I can't say I've ever run across a mole that utilizes beans offhand, I'll do some checking and see if I find anything.

Good luck!