MEXICAN BEAN MOLE

Ingredients

Olive oil
1 Onions diced
2 Small zucchini, diced or grated
4 Cloves garlic, diced or grated
2 Sticks celery, diced
3 Large carrots, diced or grated
1 Red capsicum, diced
2 tablespoons Spanish smoked paprika
1 tablespoon Sweet paprika
1 teaspoon Cumin
1 teaspoon Hot smoked paprika, optional
pinch Chili flakes, optional
1 tablespoon Ground coriander
2 tablespoons Tomato paste
2x 400g Red kidney beans, drained and rinsed 2 x 400g tins Black turtle beans
1 400g tin diced Tomatoes
1 cup Water or stock to cover

METHOD

in a large pot, sautee onions in olive oil , Add garlic and diced or grated vegetables. Cook until softened and beginning to caramelize (this is really important for developing the flavor)
Add the spices and tomato paste and cook for one minute
Add the rest of the ingredients and cover with water and a lid
Simmer for 20 minutes or so, remove the lid and simmer until the sauce has thickened

OPTIONAL EXTRAS

• Add fresh or dried chilis to taste
• Add kernels from two fresh cobs of corn, or a 400g tin drained • Add 500g of beef or turkey mince (add the mince after step 3)

SERVING SUGGESTIONS

Here are some ideas on different ways of serving this versatile dish:

Add guacamole or avocado slices, grated cheese, or a blob of yoghurt or sour cream and chopped fresh coriander
On brown rice or quinoa
As a burrito/taco filling in white corn tortillas
With organic corn chips, as a nacho topping with all the extras above
In a baked potato, with sour cream, yoghurt or cheese
Shakshuka/Spanish baked eggs: Take a portion of the mix, and place in a wide French skillet or fry-pan. Add extra water to thin
it out and bring to a simmer. Make a few dents in the mix and crack an egg in each dent. Cook until the whites are opaque and yolks still runny. Sprinkle with fresh chopped parsley and blobs of marinated goats feta or other feta you like.
FOR THE LOW CARB OPTION
• Serve on a bowl of spinach and a side of sauerkraut
TIP
• I usually make a double or triple batch and freeze half.
of this and the kids will take it for lunches, portable dinners, and breakfasts too. It’s also great on toast!