Mole Coloradito with Runner Beans
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...
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.
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
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