Holy frijole mole

This stuff is awesome. You can substitute tofu or cooked potatoes for the beans, or just eat the sauce over rice. Or skip the rice and just eat it with a spoon. It’s that good. And the color is absolutely amazing, a deep, rich, yummy almost-black brown.

It’s good on eggs, too.

It was originally inspired by a South Beach Chicken Mole recipe, but I like this name better…as in, “Holy frijole mole, Batman, this stuff is dynamite!”

1 large onion, chopped
1 large bell pepper, seeded and chopped
2 cloves garlic, minced
2 T chili powder
1/2 t cinnamon
1/2 t cloves
14-oz can petite diced or crushed tomatoes
2-1/2 C cooked red, pinto, or black beans
2 T unsweetened peanut butter
2 T Hershey’s Special Dark cocoa powder
Cayenne pepper or dried chipotle, to taste
Salt to taste
2 scallions, chopped
Handful of cilantro leaves

In a large skillet, saute the onion and bell pepper in the oil until the onion is translucent. Add the garlic, chili powder, cinnamon, and cloves, and cook for a minute. Add the peanut butter, cocoa, tomatoes (do not drain), and beans, and bring to a boil. Cover and simmer for 10 minutes, stirring once in a while. Add pepper and salt, garnish with chopped scallion and cilantro, and serve over brown rice.

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