Black Bean Mole Sauce

Black Bean Mole Sauce

Every now and then I find an old recipe on this  from a couple of years ago, poorly written with even worse photos. Especially when it’s one I loved I’m always tempted to make it again and give it the recognition it should have.

This recipe’s a one food-processor wonder. The ingredient list is a little long, but all you have to do is throw it together, blend it up, and heat to serve—that’s it. It’s also remarkably creamy and flavorful with a sauce for no fat or animal products in it, so it makes a great, healthy crowd-pleaser.

Black Bean Mole Sauce Yield

The finished sauce should be slightly spicy with a cool finish. You can adjust it by adding more or less cayenne and chili powder and as always season it to taste.

Black Bean Mole Sauce

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes about 1 1/4 cups):

  • 1/2 cup black beans, drained and rinsed
  • 2 Tablespoons tomato paste
  • 1 1/2 Tablespoons white vinegar
  • 5 Tablespoons honey
  • 1/4 cup sugar
  • 1 Tablespoon cocoa powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon mustard seed
  • ~1/4 cup water

Black Bean Mole Sauce Beans

Method:

  1. Combine all of the ingredients except for the water into a food processor and blend until smooth.
  2. Slowly add the water while blending until the sauce reaches a fluid yet thick consistency.
  3. Heat up before serving. Scoop a generous amount over protein like tofu, tempeh, or chicken.

Black Bean Mole Sauce Tofu

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