Black Bean Mole

Recipe Ingredients

1 1/2 teaspoons	7.5ml	Cumin seeds
1 1/2 teaspoons	7.5ml	Dried oregano
1 tablespoon	15ml	Sesame seeds
2 tablespoons	30ml	Pure ground Pasilla chili powder
1 cup	160g / 5.6oz	Cooked black beans - rinsed if canned
1 cup	62g / 2.2oz	Chopped tomatoes
1 tablespoon	15ml	Worcestershire sauce
1 cup	237ml	Chicken stock
1 teaspoon	5ml	Honey
1/4 cup	4g / 0.1oz	Loosely-packed cilantro leaves
2 teaspoons	10ml	Lime juice
2 tablespoons	30ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a small skillet, toast the cumin seeds, oregano, sesame seeds, and chili powder, stirring constantly for 3 minutes, and then place in a blender. Then add the beans, tomatoes, Worcestershire sauce, chicken stock, honey, cilantro, lime, butter, and salt and pepper to taste. Puree until smooth. Now transfer the mole to a medium saucepan and heat until it thickens, about 5 minutes. Serve over poultry or fish accompanied by some tortilla chips.

This recipe yields about 3 cups of sauce.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2207 broadcast 08-15-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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