Mole Coloradito with Runner Beans

Mole Coloradito with Runner Beans

www.rickbayless.com

Explore the rich flavors of Mole Coloradito with Runner Beans from Rick Bayless. Perfect for main or side, this dish serves 6 as a main or 10 as a side. Discover the authentic taste of Mexican...

View full recipe on www.rickbayless.com

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.rickbayless.com.

Share this recipe:

Cooking tools:

  • Blender
  • Fine-mesh sieve
  • Saucepan
  • Skillet
  • Spatula
  • Tongs
  • Mixing bowl
  • Plate
  • Aluminum foil
  • Slotted spoon
  • Measuring cup
  • Measuring spoon
  • Chef's knife
  • Cutting board
  • Stove

Ingredients

  • 1 pound (about 2 2/3 cups) dried runner beans (or you can choose black beans or red beans), picked over for any stones or debris
  • Salt
  • 3 ounces (about 6) dried ancho chiles, stemmed, seeded and torn into flat pieces
  • 1 1/2 ounces (about 6 large) dried guajillo chiles, stemmed, seeded and torn into flat pieces
  • 1/3 cup (about 1 1/2 ounces) sesame seeds
  • 1 medium (6-ounce) onion, sliced ¼ inch thick
  • 6 garlic cloves, unpeeled
  • A 15-ounce can fire-roasted tomatoes, undrained
  • 1/2 cup (about 2 1/2 ounces) raisins
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon, preferably Mexican canela
  • 1/2 teaspoon Mexican oregano
  • 2 tablespoons fresh-rendered pork lard or vegetable oil
  • 3 cups broth (vegetable, chicken or pork), plus a little more if needed
  • 1/2 of a 3-ounce round good-quality Mexican chocolate, chopped (finely chopped it will be about ¼ cup)
  • A little sugar

More Like This