A hearty and flavorful vegan dish, this Black Bean Mole is a comforting blend of rich, smoky flavors. The creamy mole sauce, packed with black beans, is served over fluffy rice and topped with a dollop of tangy tahini yogurt and a sprinkle of fresh coriander.
250g brown rice
Salt and pepper
Olive oil
1 onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
1.5 tsp cumin seeds
1/2 tsp ground cinnamon
1 x 400g tin of chopped tomatoes
40g jarred jalapeños, drained and chopped
1 tsp dried mixed herbs
1 tbsp soy sauce or tamari
3 x 400g tins of black beans, drained
1/2 vegetable stock cube
4 tbsp tahini
150g vegan yogurt
1 lime
30g 70% dark chocolate, chopped or grated
2 avocados, peeled and sliced
1 handful of fresh coriander, leaves chopped
Large saucepan
Large frying pan or casserole pot
Rinse the rice under cold water.
Add the rice to a saucepan with 480ml of water and a pinch of salt.
Bring to a boil, then reduce heat, cover, and simmer for 25-35 minutes or until cooked
Heat a splash of olive oil in a large frying pan or casserole pot over medium heat.
Add the onion and cook for 10 minutes, or until softened and browned.
Stir in the garlic, cumin, and cinnamon, and cook for 2 more minutes.
Add the chopped tomatoes, jalapeños, dried herbs, soy sauce, and black beans to the pan.
Dissolve the vegetable stock cube in 120ml of hot water and add it to the pan.
Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the sauce has thickened.
In a small bowl, combine the tahini, yogurt, lime juice, and a pinch of salt and pepper.
Add water, a little at a time, to achieve your desired consistency.
Divide the cooked rice among bowls.
Top with the black bean mole sauce.
Add slices of avocado.
Drizzle with the tahini yogurt sauce.
Garnish with fresh coriander.
Enjoy your hearty and flavorful Black Bean Mole!
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