Mole Pinto Beans | Recipes | Dr. Weil's Healthy Kitchen

Ingredients

• 3 large tomatoes, chunked (or about 2 cup canned, drained tomatoes from a 28-oz. can, or 1/4 cup tomato paste and 2/3 cup water)
• 1/2 cup vegetarian broth
• 1 green pepper, seeded and diced
• 3 tablespoons each unsweetened organic cocoa and roasted sesame seeds (or 1 1/2 tablespoons tahini)
• 2 tablespoons masa harina (Mexican corn tortilla flour)
• 2 tablespoons raisins
• 1 1/2 tablespoons good, dark chile powder (preferably ancho chile powder)
• 3 cloves garlic, peeled
• 1 teaspoons each salt and sugar or alternate
• 1/2 teaspoons ground anise
• 1/4 teaspoons ground coriander
• 1/8 teaspoons cinnamon
• Dash each of pepper and ground cloves or allspice
• 1 1/2 cups vegetarian broth
• 3 cans (or 4 1/2 cups cooked) pinto beans, drained