Black-eyed bean mole with salsa
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 2
Skip to ingredients
For the salsa
- 1 red onionfinely chopped
- 2 large tomatoeschopped
- 2 tbsp fresh coriander
- ½ limezest and juice
For the mole
- 2 tsp rapeseed oil
- 1 red onionhalved and sliced
- 1 garlic clovefinely grated
- 1 tsp ground coriander
- 1 tsp mild chilli powder
- ½ tsp ground cinnamon
- 400g can black-eyed beansin water
- 2 tsp cocoa
- 1 tsp vegetable bouillon
- 1 tbsp tomato purée
Nutrition: per serving
- kcal290low
- fat5glow
- saturates1g
- carbs39g
- sugars16g
- fibre15g
- protein14g
- salt0.3g
Method
step 1
Tip all the salsa ingredients into a bowl and stir together.
step 2
For the mole, heat the oil in a non-stick pan, add the onion and garlic and fry stirring frequently until softened. Tip in the spices, stir then add the contents of the can of beans with the cocoa, bouillon and tomato purée. Cook, stirring frequently to make quite a thick sauce.
step 3
Spoon into shallow bowls, top with the salsa and serve.
