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

Name: Mole Pinto Beans | Recipes | Dr. Weil's Healthy Kitchen
Ingredients: Mole Sauce:; 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 teaspoon 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

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In Mexico, mole sauces are created by combining chiles, nuts, fruits, seeds, spices, and chocolate. This recipe pairs mole with heart-healthy pinto beans.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.drweil.com.

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Ingredients

Mole Sauce:
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 teaspoon 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